Creamy Polenta with Kale and Mushrooms Recipe

Ingredients

• 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
• 4 cups organic whole milk
• 3 1/2 cups water
• 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
• 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
• 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
• 4 tablespoons extra-virgin organic olive oil, divided
• 1 garlic clove, minced or pressed
• 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
• 2 tablespoons chopped fresh thyme
• 1 tablespoon grated lemon peel
• 4 tablespoons unsalted organic butter
• 2/3 cup freshly grated Parmesan cheese
View Full Recipe at The Garden of Eating