Polenta with Kale and Mushrooms

This is a simple, warm and filling meal for later winter and early spring when vegetables have not yet sprouted.


Serving Size: 4


for the polenta:

  • 1 cup course grained cornmeal (polenta meal)
  • 4 cups water
  • 1 teaspoon salt
  • pinch thyme

for the kale:

  • 1 tablespoon sunflower oil
  • 1 large onion
  • 1 lb. kale, cleaned and chopped
  • salt and pepper
  • dash garlic powder

for the mushrooms:

  • 1 tablespoon sunflower oil
  • 1 medium onion, chopped
  • 8 ounces fresh mushrooms, cleaned and chopped
  • splash tamari or soy sauce

Polenta with Kale and Mushrooms


  1. Prepare the kale by cleaning, removing the bog stems and chopping.
  2. Clean and chop the mushrooms
  3. Chop both onions.
  4. Bring a large pot with 4 cups of water to a boil.
  5. Heat 1 tablespoon of oil in a large frying pan.
  6. Add 1 chopped onion and lightly sauté.
  7. Add the chopped mushrooms and cook until soft.
  8. Add the splash of tamari or soy sauce.
  9. Remove from the pan and place in a bowl to await use.
  10. Using the same frying pan, heat the 2nd tablespoon of oil, add the onion to sauté.
  11. Add the chopped kale and cook, turning and stirring so that the kale does not burn, when it is bright green, yet wilted, remove from the heat.
  12. Add the salt, thyme and polenta to the boiling water.
  13. Cook the polenta stirring carefully so that you do not get burned when it bubbles.
  14. When the polenta becomes thick, remove from the heat.
  15. Ladle a generous amount of creamy polenta into a bowl.
  16. Top with kale and then the mushrooms.
  17. We enjoyed this meal with hearty wholegrain bread.