Creamy Polenta with Mushrooms & Collards

• Vegetarian
• Gluten free

• Produce

  • 12 oz 1 bunch collard greens
  • 2 Garlic cloves
  • 1 lb Mushrooms, assorted
  • 1 Shallot
  • 1 (14.5-oz. can Tomatoes

• Canned Goods

  • 3 1/4 cup Vegetable stock

• Pasta & Grains

  • 1 1/4 cup Polenta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin
  • 2 tsp Red wine vinegar

• Dairy

  • 1 tbsp Butter, unsalted
  • 4 oz Fontina cheese
  • 2 cup Whole milk

Found on countryliving.com

Ingredients

• 2 c. whole milk
• 3 1/4 c. vegetable stock, divided
• 1 1/4 c. polenta (not quick cooking)
• 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
• 1 tbsp. unsalted butter
• Kosher salt
• Freshly ground black pepper
• 1 1/2 tbsp. extra-virgin olive oil
• 1 lb. assorted mushrooms, large ones halved
• 1 shallot, chopped
• 1 (14.5-oz.) can chopped tomatoes, drained
• 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
• 2 garlic cloves, chopped
• 2 tsp. red wine vinegar

Directions

• Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.Serve mushroom mixture over polenta topped with additional cheese.