Cheesy Roasted Mushroom Polenta

with kale

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Kale
  • ½ fl. oz. Garlic Oil
  • 1 Shallot
  • 10 oz. Cremini Mushrooms
  • Info
    1 oz. Pecorino Cheese
  • Info
    1 oz. Butter
  • Info
    2 oz. Grated Parmesan
  • ½ cup Polenta
  • 1 tsp. Cajun Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1


    Slice shallot thin Quarter mushrooms Begin to boil 2½ cups water Chop kale thin pieces

  • 2

    Cook Polenta

    Add polenta to boiling water in a steady stream to avoid clumping. Stir until consistency is slightly thicker than pancake batter. Reduce heat to medium-low and cook 2 minutes. Stir in butter, pecorino, and parmesan cheese. Season with ½ tsp. salt and a pinch of pepper. Remove from burner and keep covered. If grits begin to stiffen, just stir in water one Tbsp. at a time over medium heat until loosened.

  • 3

    Cook Vegetables

    In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add kale, mushrooms, shallots, and cajun seasoning. Cook for 5-7 minutes or until kale is softened and mushrooms are cooked.

  • 4

    Finish The Dish

    Top with garlic oil.

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