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Creamy Polenta with Sautéed Baby Greens and Garlic Mushrooms

I made this dish for an assignment in the Whole Food Plant Based cooking class that I am taking. I have enjoyed the class very much. I am learning new techniques for cooking. The Garlic Mushrooms was the assignment, but they needed a little more to complete the meal. That is why I added creamy polenta and some baby greens. This is such a comforting meal.

I have a lot of polenta leftover. I think I know what I want to make with the polenta. Remember to follow Cathryn’s Kitchen to see what is cooking  in the kitchen.

Polenta Ingredients:

  • 3 c vegetable broth
  • 3 c water
  • 2 c polenta
  • 1 tsp all-purpose seasoning
  • 1/2 c nutritional yeast

Bring vegetable broth, water and seasoning to a boil in a medium size dutch oven. Slowly whisk in polenta, continuously stirring. reduce heat to low. Stir frequently. When the polenta is to desired consistency whisk in nutritional yeast. Remove from heat.

Garlic Mushrooms Ingredients:

  • 1/4 c shallot, minced
  • 2 tsp garlic, minced
  • 2 c wild mushrooms, or whatever you choose
  • 3 tbsp marsala wine
  • 2 tbsp fresh chives, minced
  • vegetable broth, as needed

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Heat a large dutch oven over medium heat. Add the shallots and cook until they begin to stick to the pan. When they begin to stick add garlic and mushrooms; stir. Stir frequently until mushrooms start to stick to the pan.

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Add wine and deglaze the pan. Saute until the mushrooms have released their liquid. This is where you would add vegetable broth if needed. Gently stir in chives. Remove from heat and set aside.

Baby Greens:

  • 5 oz baby kale greens, stems removed, chopped
  • vegetable broth, as needed

Add greens to pan that you cooked the mushrooms in. Stir continuously. remove from pan when the greens are almost to desired doneness. The greens will continue to cook from the residual heat. Set aside.

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Assemble bowl. Layer polenta, greens and top with mushrooms.

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Serve. Eat. Enjoy.