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6 min read

Creamy Polenta with Garlic Butter Kale and Mushrooms

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Pairs with: Cline Family Cellars Big Break Grenache

Serves 4


  • 3 cups whole milk
  • 2 cups dry polenta
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons salted butter
  • kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 small bunch kale, stemmed and leaves coarsely torn
  • 16 ounces cremini mushrooms, sliced
  • 6 tablespoons (3/4 stick) salted butter
  • 4 garlic cloves, minced or grated
  • pinch of crushed red pepper flakes (optional)
  • 4 fried eggs
  • kosher salt and freshly ground black pepper



  1. Make the polenta. In a medium pot, bring the milk and 3 cups of water to a boil over high heat. Whisk in the polenta and cook for 15-20 minutes, until thickened. Stir in the parmesan and butter until melted and combined, then season with salt and pepper.
  2. Meanwhile, make the kale and mushrooms. In a large skillet, heat the olive oil over medium. When it shimmers, add the kale and mushrooms and season with salt and pepper. Cover and cook for about 5 minutes, or until the kale has wilted. Add the butter and cook for about 5 minutes more, or until the veggies are soft and beginning to caramelize. Stir in the garlic and red pepper flakes. Cook for another 1-2 minutes, or until the garlic is fragrant. Remove the pan from the heat.
  3. To serve, divide the polenta among four bowls or plates and top each serving with some of the mushroom-kale mixture and a fried egg seasoned with salt and pepper.