Creamy Polenta with Kale & Mushrooms

5 c. water
1 c. polenta or cornmeal
1/4 c. freshly grated Parmesan
3 T. heavy cream
2 T. butter
Salt and freshly ground pepper
2 T. extra-virgin olive oil, plus more for serving
2 lbs. mixed mushrooms, cut in half
2 shallots, finely chopped
1 bunch kale (8 large leaves), shredded
Sherry vinegar, for serving

Bring the water to a boil in a large saucepan. Gradually add the polenta, whisking all the while. Reduce heat to medium and cook until thickened, stirring frequently, about 30 minutes. Remove from the heat. Stir in the cheese, cream, and butter. Season with salt and pepper, cover, and keep warm.

Heat the oil in a large skillet oven medium-high heat, add the mushrooms and shallots, and cook, stirring, until the shallots are golden, 8-10 minutes.

Add the kale and cool until the kale starts to soften, about 2 minutes. Season with salt and pepper.

Divide the polenta among 4 bowls and top with the kale mixture. Drizzle with a little sherry vinegar and olive oil, and serve immediately.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 197.