Creamy Polenta with Mushrooms – HENOSIS

Name: Creamy Polenta with Mushrooms – HENOSIS
Ingredients: 6 cups low-sodium vegetable or beef broth, plus more as needed; Kosher salt and black pepper; 1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits; 3 tbsp butter; 1/2 cup of Parmesan or 1-2 tablespoons nutritional yeast, to taste; 3 tbsp olive oil, plus more as needed; 1 small yellow onion, finely chopped; 1 lb oyster mushrooms, trimmed and sliced 1/4” thick; 2 tsp minced fresh rosemary; 4 garlic cloves, minced; Pinch of red-pepper flakes; 3 tbsp tomato paste; ⅔ cup full-bodied red wine; 1 cup low-sodium vegetable broth; 1 large or 2 small bunches kale or chard (about 10 oz.), stemmed, leaves torn into bite-size pieces; 1 tsp red wine vinegar; Chopped fresh parsley, for serving

www.henosismushrooms.com

This is a hearty recipe for creamy polenta with mushrooms.

View full recipe on www.henosismushrooms.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.henosismushrooms.com.

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Ingredients

6 cups low-sodium vegetable or beef broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tbsp butter
1/2 cup of Parmesan or 1-2 tablespoons nutritional yeast, to taste
3 tbsp olive oil, plus more as needed
1 small yellow onion, finely chopped
1 lb oyster mushrooms, trimmed and sliced 1/4” thick
2 tsp minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tbsp tomato paste
⅔ cup full-bodied red wine
1 cup low-sodium vegetable broth
1 large or 2 small bunches kale or chard (about 10 oz.), stemmed, leaves torn into bite-size pieces
1 tsp red wine vinegar
Chopped fresh parsley, for serving