Polenta with Ginger Mushrooms

In talking with a friend recently, she mentioned how she could use some help for extending her healthy cooking knowledge and skills. Quinoa salad is great, but seven days a week will wear on anyone's palate.

I choose to work with polenta because it's so tasty, versatile and easy on the pocket book. Serve it creamy with any kind of ragu or warm, savory topping and it's a hit. Or pour it into a pan and let it setup up (think jello with structure) then cut it into shapes for a Gluten Free bruschetta, sandwich bottom, or even for a new take on a crouton.

This savory ginger mushroom topping is a pleasant surprise. The ginger gives such a light, zingy punch that you don't typically expect with sauteed shrooms; it really moves the polenta out of the traditional Italian mindset.

Start with this healthy and satisfying Fat and Happy polenta dish and then see how many creative versions you can come up with.

Fat and Happy Tips and Techniques:  Do try a variety of mushrooms for the best flavor and excitement in this dish. Try Shiitake, Enoki, Oyster, Porcini, etc.

Polenta with Ginger Mushroom

 1/2 cup polenta

2 1/2 cups + 1 cup broth

1 lb mushrooms
1 tbls coconut oil

2 cloves garlic

ginger, twice as much as the garlic

kale, 1 -2 big leaves

Swiss chard, 2 big leaves
Salt and pepper

 Start the polenta: Begin heating the broth and slowly whisk in the polenta. Set the heat to low and let simmer. Stir often with a wooden spoon. Cook the polenta for about 15-20 minutes, taste to be sure it is creamy and not grainy. Add a few pinches of salt if needed. If your polenta is too thick and is still grainy, add another 1/4 to 1/2 cup of water, mix well and continue to cook until creamy.

Cook the mushrooms: Clean and slice the mushrooms. Clean the kale and Swiss chard, removing the leaves from the stem. Cut the leaves into bite size pieces and chop the stems. In your largest fry pan heat the oil over medium heat. Add the mushrooms and the chopped stems, cook about 5 - 7 minutes, tossing often.

Add in the minced garlic, ginger, kale and Swiss chard, toss well. Continue to saute another 5 minutes until the greens have softened. You pan should be a little dry now. Add in the final cup of broth and turn to high heat. Let the broth simmer rapidly for few minutes to create a sauce. Add salt and pepper to taste

Plate: Place a scoop of the polenta in a shallow bowl, top with the mushrooms and a spoon of broth. Enjoy!

This served 3 comfortably.