Creamy Vegan Polenta with Mushrooms and Kale

🥘 Ingredients

• black pepper
• butter
  3 Tbsp
• cremini mushrooms
  1 lb
• curly kale
  2 small bunches
• garlic
  4 cloves
• nutritional yeast
  2 Tbsp
• olive oil
  3 Tbsp
• polenta
  1.5 c
• red wine
  2/3 c
• red wine vinegar
  1 tsp
• red-pepper flakes
  1 pinch
• rosemary
  2 tsp
• salt
• tomato paste
  3 Tbsp
• vegetable broth
  7 c
• yellow onion
  1 small

🍳 Cookware

• large saucepan
• wooden spoon
• 12-inch skillet

1. 1

   Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan . Gradually whisk in the polenta , then turn the heat to low and simmer, stirring occasionally with a wooden spoon , until the polenta has thickened to your liking, 10 to ⏱️ 15 minutes . Off the heat, stir in the butter and nutritional yeast . Season to taste with salt and black pepper ; cover and set aside.

   vegetable broth: 6 c, salt, polenta: 1.5 c, butter: 3 Tbsp, nutritional yeast: 2 Tbsp, black pepper
2. 2

   Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent, about ⏱️ 4 minutes . Raise the heat to medium-high, and add the cremini mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to ⏱️ 6 minutes .

   olive oil: 3 Tbsp, yellow onion: 1 small, cremini mushrooms: 1 lb, rosemary: 2 tsp
3. 3

   Add the garlic and red-pepper flakes , and cook for ⏱️ 1 minute , until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

   garlic: 4 cloves, red-pepper flakes: 1 pinch, tomato paste: 3 Tbsp
4. 4

   Add the red wine and cook, stirring and scraping brown bits from the pan, until the liquid is reduced by about half.

   red wine: 2/3 c
5. 5

   Add the 1 cup vegetable broth , and bring to a simmer. Begin adding handfuls of curly kale , cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

   vegetable broth: 1 c, curly kale: 2 small bunches
6. 6

   Off the heat, stir in the red wine vinegar and add salt and pepper to taste. Reheat the polenta over medium low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

   red wine vinegar: 1 tsp