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Dinner Tonight: Kale and Mushrooms with Creamy Polenta

I really need to have more polenta in my life. I'm not sure why I never think about making it, or why it hasn't found it's way into my my pasta and rice rotation. It's a perfect base for all kinds of flavors. The last time I had it, a very traditional ragu was sitting on top. Unfortunately, that dish takes hours and hours to make. I wanted something satisfying and rich without requiring too much time.

Luckily I found this relatively easy recipe from Epicurious. The mixture of kale, mushroom and bacon combine to create an earthy topping that tastes a lot heavier than it probably is. In fact, upon sampling it toward the end of the cooking, I became concerned it was a little too heavy. That's until I remembered the lemon zest, added at the last moment. It's a remarkable addition that elevates the dish, making it more aromatic and, somehow, feel more light.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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