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Ingredientes
- 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
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