I saw this recipe for polenta with chard and mushrooms on Pinterest a couple weeks ago and have been thinking about it ever since. I also had this recipe for spiced greens in the back of my head and thought I would marry the two. It was great in theory but the end result was just alright. The kale and mushrooms didn’t have a ton of flavor and sort of fell flat against the creamy polenta. I used garlic, thyme, and black peppercorns to spice the brown butter for the greens but perhaps I didn’t use enough.
Now, the polenta, on the other hand, was amazing. I may rework the greens recipe at a later date but I just needed to share this part now, because you can’t go another minute without this polenta in your life. It’s so easy, creamy, and dreamy. Too much? Alright, but just give it a shot and you’ll see what I’m talking about. I love this slow-cooker version but this recipe cuts the prep and cook time down to about 20 minutes, perfect for a weekday meal.
Serve with: sautéed vegetables | roasted tomatoes | pork chops | chicken with mushroom sauce
Black Pepper Polenta
serves 4 (as a side dish)
- 2 cups milk
- 2 tablespoons butter, divided
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 1/3 cup heavy cream (half and half or light would work too)
- 1/2 cup shredded parmesan or cheddar
- 1/4-1/2 teaspoon freshly cracked black pepper
Combine milk, 1 tablespoon of butter, cornmeal, and salt in a medium saucepan. Bring to a boil over medium-high heat, whisking constantly to avoid lumps. Reduce to low and cook until thickened, about 5 minutes, stirring often. Stir in the remaining tablespoon of butter, cream, parmesan (or cheddar), and pepper. Cook for another 8-10 minutes, stirring often, until smooth and creamy. Taste and adjust seasoning as needed.
Source: Adapted from Melissa D’Arabian