MUSHROOMS AND KALE OVER PUMPKIN POLENTA

I hate to play favorites with my food, but this one really does it for me. Mushrooms seared in butter taste highbrow and professional cheffy, but can easily be created in your own kitchen with a nonstick pan, patience, and a few pats of butter. A golden, pumpkin-packed polenta (or grits) mattress both looks and tastes sufficiently regal to hold such lavishly lacquered vegetables. While this complete-meal is elegant enough to serve as a dinner party main course, it remains fast enough to bring to Tuesday’s table after a long day at work.

Serves 4

For the Pumpkin Polenta

2 cups pumpkin purée

1 cup quick-cooking polenta or white hominy grits (smooth and creamy old-fashioned, not instant)

4 cups water or low-sodium vegetable stock

1 tablespoon fresh thyme, chopped, plus more to garnish

1 teaspoon salt

ground black pepper, to taste

2 tablespoons unsalted butter

For the Mushrooms and Kale

2 tablespoons unsalted butter

4 portobello mushrooms, sliced into ¼-inch pieces

4 cups kale, de-stemmed, shredded

1½ tablespoons balsamic vinegar

½ teaspoon salt

For the polenta, in a large pot, whisk all polenta ingredients except butter. Whisking constantly, bring to a boil, reduce to low, cover, and cook for 15 to 20 minutes, whisking every few minutes. Whisk in butter.

For the mushrooms and kale, in a large, nonstick skillet, large skillet, or large cast-iron pan, heat butter over medium/medium-high. Add mushrooms in a single layer and fry on first side for 3 to 5 minutes, until a golden crust develops on bottom side. Flip mushrooms and cook for another 2 to 3 minutes, until soft. Stir in kale, vinegar, and salt; cook until kale is dark green and wilted.

Scoop polenta into bowls and top with mushrooms and kale. Serve immediately.