Sunday Supper: Creamy Polenta With Garlic-Butter Kale and Mushrooms

Serves 4.

Note: From "Half Baked Harvest Cookbook," by Tieghan Gerard.

• 3 c. whole milk

• 2 c. dry polenta

• 1/2 c. grated Parmesan cheese

• 8 tbsp. (1 stick) salted butter, divided

• Kosher salt and freshly ground black pepper

• 1 small bunch kale, stemmed and leaves coarsely torn

• 16 oz. cremini mushrooms, sliced

• 6 tbsp. (3/4 stick) salted butter

• 4 garlic cloves, minced or grated

• Pinch of crushed red pepper flakes, optional

• Green Olive Pesto (see recipe)

Directions

To make the polenta: In medium pot, bring milk and 3 cups water to boil over high heat. Whisk in polenta and cook for 15 to 20 minutes, until thickened. Stir in Parmesan and 2 tablespoons butter until melted and combined, then season with salt and pepper.

To make kale and mushrooms: In large skillet, heat olive oil over medium. When it shimmers, add kale and mushrooms and season with salt and pepper. Cover and cook for about 5 minutes, or until kale has wilted. Add 6 tablespoons butter and cook for about 5 minutes more, or until the veggies are soft and beginning to caramelize. Stir in the garlic and red pepper flakes. Cook for another 1 to 2 minutes, or until garlic is fragrant. Remove pan from the heat.

To serve, divide polenta among bowls or plates and top each serving with mushroom-kale mixture and a poached egg. Season egg with salt and black pepper. Spoon a little of the Green Olive Pesto on top and serve.

Note: From "Half Baked Harvest Cookbook," by Tieghan Gerard.

• 1 c. packed fresh basil leaves, finely chopped

• 1/2 c. green olives, pitted and finely chopped

• 1/4 c. pine nuts, toasted

• 1/2 c. extra-virgin olive oil

• Freshly ground black pepper and kosher salt

Directions

In medium bowl, combine basil, olives, pine nuts, olive oil and pinch each of red pepper flakes and black pepper.