Baked Polenta with Mushroom & Kale | Roundglass Living

Name: Baked Polenta with Mushroom & Kale | Roundglass Living
Ingredients: 3 Tbsp extra-virgin olive oil, plus more for coating the dish; 4 cups plus ¼ cup vegetable stock or water, divided; 1 tsp salt; 1 cup (165 g) polenta or coarse-grind cornmeal; 1 small shallot, minced; 2 garlic cloves, minced; ¼ tsp red pepper flakes; 8 oz (227 g) cremini mushrooms, sliced (any type of mushroom work in this recipe); 3 small thyme sprigs, leaves removed and roughly chopped; 1 bunch lacinato kale (about 1 lb/450 g), stems removed and leaves chopped into bite-size pieces; 2 Tbsp balsamic vinegar; Step 1 Preheat the oven to 350°F/180°C and grease a 2-quart (1-liter) baking dish with oil.; Step 3 Immediately transfer the polenta to the baking dish and spread the top evenly with a spatula. Bake for 1 hour until the top just starts to brown and the polenta is bubbling.

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A healthy baked dish with the goodness of mushrooms and kale for sleep support.

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Ingredients

3 Tbsp extra-virgin olive oil, plus more for coating the dish
4 cups plus ¼ cup vegetable stock or water, divided
1 tsp salt
1 cup (165 g) polenta or coarse-grind cornmeal
1 small shallot, minced
2 garlic cloves, minced
¼ tsp red pepper flakes
8 oz (227 g) cremini mushrooms, sliced (any type of mushroom work in this recipe)
3 small thyme sprigs, leaves removed and roughly chopped
1 bunch lacinato kale (about 1 lb/450 g), stems removed and leaves chopped into bite-size pieces
2 Tbsp balsamic vinegar
Step 1 Preheat the oven to 350°F/180°C and grease a 2-quart (1-liter) baking dish with oil.
Step 3 Immediately transfer the polenta to the baking dish and spread the top evenly with a spatula. Bake for 1 hour until the top just starts to brown and the polenta is bubbling.