ZENB Creamy Mushroom Polenta with Kale & Garlic

SERVES 6

PREP TIME 10 minutes

COOK TIME 37 minutes

TOTAL TIME 47 minutes

Nutrition Facts

NUTRITION FACTS

Serving Size: 337g
Servings: 6

Calories: 260

Amount per Serving*% Daily Value
Total Fat12g15%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol0mg0%
Sodium400mg17%
Carbohydrates32g12%
Dietary Fiber3g11%
Total Sugar3g
Protein8g
Vitamin A 6%
Vitamin C 4%
Vitamin D 0mcg 0%
Calcium 67mg 6%
Iron 1mg 6%
Potassium 497mg 10%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Used in Northern Italy as a porridge, American tables use polenta as a rich and decadent dish with the addition of cheese. ZENB Creamy Mushroom Polenta with Kale and Garlic is an elevated version of this delicious meal. Using kale, garlic and ZENB Creamy Mushroom Cauliflower and Garlic Gourmet Sauce makes this dish an easy warm dish that is great for the cooler fall and winter nights. This dish is also a low in calories.

INGREDIENTS

  • 3-1/4 cups water
  • 1 carton (15.5 ounces) ZENB Creamy Mushroom, Cauliflower & Garlic Gourmet Sauce
  • 1 cup polenta
  • 2 tablespoons Parmesan cheese, divided
  • 2 teaspoons olive oil
  • 1 pound sliced cremini mushrooms
  • 3 cloves garlic, thinly sliced
  • 2 cups loosely packed stemmed kale leaves, coarsely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt

INSTRUCTIONS

1.

Combine water and ZENB Sauce in large saucepan; bring to a boil on medium-high heat. Whisk in polenta. Reduce heat to medium low. Cook covered, 25-30 minutes, or until tender. Stir in 1 tablespoon Parmesan cheese. Keep warm.

2.

Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms; cook 4-5 minutes, stirring occasionally until golden-brown. Add garlic; stir constantly 30 seconds until fragrant. Add kale; cook 1 minute until wilted. Season with salt.

3.

Top polenta with mushroom mixture, remaining cheese and red pepper before serving.

Tasty Tips

Substitute shiitake, white button or oyster mushrooms for the cremini mushrooms.

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