Creamy Polenta with Kale & Mushrooms

I didn’t know about polenta until I came to the United States, but I was an instant convert. You do need to babysit polenta while it cooks so you get the ideal creamy texture, but it’s worth it. Here I top it with mushrooms and kale (something else I hadn’t encountered in Norway), but you can also top it with ragu sauce if you’re in the mood for something meaty.

Serves 4

• 5 cups water
• 1 cup polenta or cornmeal
• ¼ cup freshly grated Parmesan
• 3 tablespoons heavy cream
• 2 tablespoons butter
•   Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 pounds mixed mushrooms (whatever kinds you like best), cut in half
• 2 shallots, finely chopped
• 1 bunch kale (8 large leaves), shredded
•   Sherry vinegar, for serving

1. Bring the water to a boil in a large saucepan.

2. Gradually add the polenta, whisking all the while.

3. Reduce the heat to medium and cook until thickened, stirring frequently, about 30 minutes.

4. Remove from the heat. Stir in the cheese, cream, and butter. Season with salt and pepper, cover, and keep warm.

5. Heat the oil in a large skillet over medium-high heat, add the mushrooms and shallots, and cook, stirring, until the shallots are golden, 8 to 10 minutes.

6. Add the kale and cook until the kale starts to soften, about 2 minutes. Season with salt and pepper.

7. Divide the polenta among four bowls and top with the kale mixture.

8. Drizzle with a little sherry vinegar and olive oil and serve.