Meal Kit
Cheesy Roasted Mushroom Polenta
with kale
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Vegetarian
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Cremini Mushrooms
- 4 oz. Kale
- ½ cup Polenta
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2 oz. Grated Parmesan
- 1 Shallot
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1 oz. Butter
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1 oz. Pecorino Cheese
- ½ fl. oz. Garlic Oil
- 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.
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Nutrition (per serving) yOkw5nOm
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Calories580
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Carbohydrates49g
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Net Carbs45g
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Fat35g
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Protein19g
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Sodium1680mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Slice shallot thin
Quarter mushroomsBegin to boil 2.5 cups waterChop 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 1/2 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.
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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.
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4 Finish The Dish
Top with garlic oil.
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