Spicy Kale with Polenta Recipe | Vitamix

Ingredients

• 3 ¼ cups 780 ml water
• 1 fresh thyme leaves
• 1 cup 180 g polenta, uncooked
• ½ teaspoon kosher salt, optional
• ½ teaspoon ground black pepper
• 1 large egg
• 2 ounces 55 g goat cheese
• 1 ounce 30 g reduced fat cream cheese
• 2 Tablespoons 30 ml extra virgin olive oil
• ¼ cup 40 g onion, diced
• ½ teaspoon red pepper flakes
• 4 small garlic cloves, peeled
• 8 ounces 225 g crimini mushrooms, diced
• ¼ cup 60 ml dry white wine
• 3 cups 90 g kale, stemmed, chopped
• 2 Tablespoons 20 g pine nuts, toasted, toasted