Creamy Polenta with Garlic-Butter Kale & Mushhrooms

By Carmen Collins
half baked harvest polenta

Check out the full story here: Entertaining With Half Baked Harvest!

From Tieghan: This recipe is for one giant bowl of comfort. I like to call it the single girl’s dinner: It’s Friday night and you have no plans, so you make a pot of polenta, cook up some kale in garlic butter, throw on an egg, and curl up on the couch to watch a chick flick. Perfection. My mom turned me on to polenta a while ago, and I’ve since developed a deep affection for it. It’s easy to cook, super creamy, and actually a relatively healthy grain — yes! As a bonus, you can use the leftovers on pasta. If you want to make this a heartier meal, I recommend serving it with grilled steak, chicken, or seafood — but it’s also super tasty all on its own.

half baked harvest christmas dinner




Creamy Polenta with Garlic-Butter Kale & Mushrooms

Serves 4

Creamy Polenta with Garlic-Butter Kale & Mushhrooms

By Camille Styles


for the polenta:

  • 3 cups whole milk
  • 2 cups dry polenta
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons salted butter
  • kosher salt and freshly ground black pepper

for the kale & mushrooms:

  • 1 tablespoon extra-virgin olive oil
  • 1 small bunch kale, stemmed and leaves coarsely torn
  • 16 ounces cremini mushrooms, sliced
  • 6 tablespoons (3/4 stick) salted butter
  • 4 garlic cloves, minced or grated
  • pinch of crushed red pepper flakes (optional)
  • 4 poached eggs
  • kosher salt and freshly ground black pepper


  1. Make the polenta. In a medium pot, bring the milk and 3 cups of water to a boil over high heat. Whisk in the polenta and cook for 15-20 minutes, until thickened. Stir in the parmesan and butter until melted and combined, then season with salt and pepper.
  2. Meanwhile, make the kale and mushrooms. In a large skillet, heat the olive oil over medium. When it shimmers, add the kale and mushrooms and season with salt and pepper. Cover and cook for about 5 minutes, or until the kale has wilted. Add the butter and cook for about 5 minutes more, or until the veggies are soft and beginning to caramelize. Stir in the garlic and red pepper flakes. Cook for another 1-2 minutes, or until the garlic is fragrant. Remove the pan from the heat.
  3. To serve, divide the polenta among four bowls or plates and top each serving with some of the mushroom-kale mixture and a poached egg seasoned with salt and pepper.

Comments (1)

  1. Ariel says:

    I just made this and it’s so delicious, thank you! There were a few things I had to change—for instance, the polenta thickened only several minutes after I added it, and started to burn at the bottom of the pot, so I immediately turned off the stove and left it at that. It’s incredibly tasty and I’m so grateful you shared it!

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