By Chef Jerry Bolton
Kale, Mushroom & Tomato Sauté
2 tablespoons olive oil
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
¼ cup water
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1/4 cup grated Parmesan cheese (optional)
Polenta using this recipe:
6 cups vegetable stock
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of vegetable stock to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
- Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
- Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
Sauté chicken breasts with the tomato mixture and use chicken stock in place of vegetable broth.
Can substitute white or brown rice for polenta.
Any variation of mushrooms can be used, i.e., crimini or shitake