February 25, 2017
Breakfast, Dinner, Lunch,
Side Dishes, Dairy, Cheese, Vegetables, Appetizers, Kale, Mushrooms, Italian, Brunch, Ladies Luncheon, Skillet, Stove Top, Vegetarian, Wine more
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"I like this recipe because you can really serve it at any meal. Very versatile and pretty quick to make. Adapted from Cooking Light's Test Kitchen."
Bring 3 cups water and thyme to a boil in a medium saucepan. Gradually add polenta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium; cook 6 minutes or until thick, stirring constantly. Discard the thyme sprig.
Combine 1 ounce goat cheese, cream cheese, and egg in a small bowl, stirring with a whisk until almost smooth. Add the egg mixture to the polenta, stirring to combine. Remove the pan from the heat.
Line an 8 inch square glass or ceramic baking dish with plastic wrap, allowing plastic wrap to extend over the edges of the dish; coat the plastic wrap with cooking spray. Spoon polenta mixture into the dish, spreading evenly. Cover and keep warm.
Heat a large skillet over medium heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add onion, red pepper, garlic, and mushrooms; saute 7 minutes or until tender. Add wine; cook 2 minutes or until slightly thickened. Remove mushroom mixture from the pan; keep warm.
Return the pan to medium heat. Add remaining 1/4 cup water, ale, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover; reduce heat, and simmer 5 minutes or until the kale is tender.
Invert the polenta onto a plate; remove the plastic wrap. Cut into 4 squares. Cut each square into 2 triangles.
Place 2 triangles on each of 4 plates; top with 1/2 cup mushroom mixture and 1/2 cup kale. Sprinkle with the remaining 1 ounce goat cheese and pine nuts evenly over the kale
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