Creamy Vegan Polenta with Mushrooms and Kale

🥘 Ingredients

• vegetable broth 6 cups
• salt
• polenta 1 ½ cups
• butter 3 Tbsp
• nutritional yeast 2 Tbsp
• black pepper
• olive oil 3 Tbsp
• yellow onion 1 small
• cremini mushrooms 1 lb
• rosemary 2 tsp
• garlic 4 cloves
• red-pepper flakes 1 pinch
• tomato paste 3 Tbsp
• red wine 0.67 cup
• vegetable broth 1 cup
• curly kale 2 small bunches
• red wine vinegar 1 tsp

1. 1

   Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan . Gradually whisk in the polenta , then turn the heat to low and simmer, stirring occasionally with a wooden spoon , until the polenta has thickened to your liking, 10 to 15 minutes . Off the heat, stir in the butter and nutritional yeast . Season to taste with salt and black pepper ; cover and set aside.
2. 2

   Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent, about 4 minutes . Raise the heat to medium-high, and add the cremini mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes .
3. 3

   Add the garlic and red-pepper flakes , and cook for 1 minute , until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
4. 4

   Add the red wine and cook, stirring and scraping brown bits from the pan, until the liquid is reduced by about half.
5. 5

   Add the 1 cup vegetable broth , and bring to a simmer. Begin adding handfuls of curly kale , cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
6. 6

   Off the heat, stir in the red wine vinegar and add salt and pepper to taste. Reheat the polenta over medium low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.