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.

• 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.