Polenta with Mushrooms and Flowering Brassica

I saw Helene’s post, Creamy Polenta with Russian Kale and Shitake Mushrooms a few weeks ago, and I haven’t been able to get it out of my mind. You know we’re big fans of polenta around here. I especially love polenta with greens. As I was trying to come up with a way to use the gorgeous flowering brassica I got in my CSA, I remembered Helene’s recipe.

It was so easy to throw together for a quick dinner.  Comforting, healthy, satisfying.

The greens are a pleasantly bitter, like most raab varieties, and really good with garlic and onions.  To serve it, I gave it a good drizzle of balsamic vinegar.

The recipe below is for one large or two small servings.  Therefore you’ll have to do the math according to how many people you want to serve. :)

Polenta with Mushrooms and Flowering Brassica
inspired by Helene Dujardin (see her recipe here)

Ingredients:

For polenta:
1/4 cup instant polenta
1 cup water
1/2 cup milk (or non-dairy milk for vegan)
1/4 tsp. salt
1/2 Tbsp. butter (or non-dairy butter, or olive oil for vegan)

For mushrooms and greens:
2 tsp. olive oil
1/2 large onion, sliced
1-2 garlic cloves, thinly sliced
4 mushrooms, sliced
2 small bunches flowering brassica, broccoli raab, or another sturdy leafy green (kale, chard), separated into leaves and flowering heads
salt and pepper, to taste
Balsamic vinegar, for drizzling

Instructions:

For polenta:
In a small saucepan, bring water, milk and salt to a boil.  Add the instant polenta and lower heat.  Cook, stirring constantly, until the polenta thickens, about 5-10 minutes.  Remove from heat and stir in the butter.  Taste and add more salt, if needed.

For mushrooms and greens:
Heat a small skillet over medium-high heat.  Add the olive oil and heat for a few seconds.  Add the onion and cook, stirring occasionally, until it starts to soften.  Add the garlic and cook until garlic softens and starts to turn barely golden.  Add the mushrooms.  Season with some salt and pepper.  Continue cooking until mushrooms are golden and have decreased in volume.  Add the greens and flowering heads.  Continue cooking, adding a little water, if needed, until just barely tender and bright green.

Serve immediately over the polenta and drizzle with a little balsamic vinegar, if desired.