Mar 24, 2009

Polenta with Kale and Portobello Mushrooms

I get the Rachael Ray magazine and love it, although for the longest time I wasn't making a lot of her recipes simply because the ingredients were not something I thought my family would enjoy, lol!!! So, a few months back I decided to at least try two of the "weird" recipes just for something new. This month is the Polenta with Kale and Portobello Mushrooms. I made this last night and it was really good! And, believe it or not, Emma (who is a very picky little eater) loved it! Rachel really liked it too, Alayna wouldn't touch it, and it wasn't one of Brad's most favorite meals:) I made Dilly Chicken Sandwiches to go alone with it, yummy supper!!

Polenta with Kale and Portobello Mushrooms
salt and pepper
3/4 C. instant polenta (I actually bought a tube of it ready made, in the natural foods section of the grocery store. I used half of the tube, put it in a saucepan and added some milk to thin it out a bit)
3 1/2 Tbl. butter
4 ounces portobello mushroom caps, coarsely chopped
1 bunch kale (about 12 ounces) stems trimmed and leaves chopped
1 1/2 Tbl flour
1 C milk
3 ounces shredded provolone cheese (I used the deli sliced kind, worked just as good)

Grease an 8 inch square baking dish. Use the directions on the box of polenta, as to how to make it. Like I said, it was way easier to buy the premade-in-a-tube kind of stuff:)

In a large skillet, heat 2Tbl of butter, add mushrooms stirring frequently until golden, about 5 minutes. Add 2 Tbl water, then add the kale in batches, allowing each batch to wilt slightly before adding next batch. Cook, stirring until tender, about 10 minutes.

In small saucepan, melt the remaining 1 1/2 Tbl butter, whisk in the flour and cook stirring constantly until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly for about 10 minutes. Season with salt and pepper.

Preheat oven to 400, spread polenta mixture over the bottom of your 8 inch pan, top with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the slices of provolone. Bake until warmed through, about 15 minutes. Increase oven temp to 450 and bake until golden, about 5 minutes.

It was a little bit more "loose" than I would have liked, and I let it set for about 10 minutes before we ate. I think next time I will decrease the milk while making the cream sauce. Not by much, but I would like it to be more of a firm dish.

It really was an excellent recipe!

Dilly Chicken Sandwiches

4 boneless skinless chicken breast halves
6 Tbl butter, divided
1 garlic clove
3/4 tsp dill weed, divided
8 slices thick french bread (about 1/2 inch thick)
4 Tbl cream cheese, softened
2 tsp lemon juice
4 lettuce leaves
8 slices tomato

Pound chicken to flatten evenly; set aside. In skillet, melt 3 Tbl butter, add garlic and 1/2 tsp dill. Add chicken, and cook until juices run clear. Remove and keep warm. Spread both side of bread with butter, in a skillet or griddle, grill bread on both sides until golden brown. In a small bowl, combine cream cheese, lemon juice, and remaining dill. Spread on one side of grilled bread, place lettuce, chicken and tomato on four slices of bread; top with remaining bread.

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