Creamy Polenta with Caramelized Onions, Mushrooms & Kale
I always forget how much I love polenta. It’s so simple, versatile and easy to make, yet I don’t make it nearly enough. That is definitely about to change. I have an awesome sweet + salty polenta recipe comin’ atcha within a few weeks. Get excited!
I feel like you can make polenta into a winter or spring dish. It is super comforting and warm in the colder months, yet light enough to eat in the warmer months. You can get pretty crazy with what you top it with too. Give me all the vegetables.
Two things that I MUST mention about polenta.
1. You know how all of the old recipes for polenta tell you to stand over the pot and stir constantly for about 20 minutes, until the polenta is cooked and creamy? Well, I say… #aintnobodygottimeforthat. I am not about to stand there and stir for that long, I don’t have the patience, the time or the arm strength. Okay, maybe I do. But definitely not the patience. Rachael Ray told me (we’re basically BFF, not) that I don’t have to do that. All you have to do is bring the water to a boil, whisk in the polenta so that there are no clumps, and then turn the heat down to low. Cover it and stir it every couple of minutes. Boom. Easy on the arm, bro.
2. Never, I repeat never, buy the stuff in the package that is actually called “polenta”. These companies and stores are being jerks and marking up the price of regular old cornmeal by slapping a label that says polenta on it. How rude. Just buy the cheap bag of cornmeal and save yourself a couple bucks. It’s the same thing, folks.
This is creamy, buttery, warm, comforting, and oh so filling. I really like the contrast of the sauteed vegetables to the creaminess of the polenta. I’m really weird about texture, and this definitely passes the test. This recipe is making me want to make polenta everyday. Oh dear, get ready.
Ingredients
- 1.25 cups yellow cornmeal
- 4.25 cups water
- 1 large onion, thinly sliced into half moons
- 2 cups mushrooms, sliced
- 1/2 bunch lacinato kale, chopped
- 2 tbsp extra virgin olive oil
- pinch of kosher salt and pepper
- 1/2 tsp dried thyme
- 3 tbsp butter (I used vegan butter substitute)
Instructions
- To make the polenta, bring the 4.25 cups of water to a boil. Slowly whisk in the cornmeal to prevent clumps, season with salt, turn the heat down to low. Cover and let simmer for about 20 minutes, whisking every 2-3 minutes or so so prevent sticking and clumping.
- While the polenta is cooking, preheat a large skillet to medium heat. Add the oil and sliced onions. Stir occasionally for about 15 minutes, it takes a little while to caramelize and bring out the natural sugars.
- Once the onions are brown and caramelized, add the mushrooms and thyme and cook for another 2-3 minutes.
- When the mushrooms are brown, add the kale and stir for about a minute or so, until the kale is wilted.
- When the polenta is creamy and thick, remove it from the heat and add the butter, and stir to melt.
- Divide the polenta into four bowls, and top with the onion mixture.
- Serve and enjoy!