Polenta with Mushrooms, Kale and Egg

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This dish made a rather unconventional Valentine’s Day supper for us this year. Tired of the usual “let’s grill a steak,” we opted for a simple, but delicious dish of polenta (in our case we used local stone ground grits), winter greens, rich mushrooms and onion, topped with a farm egg and shaved Parmesan cheese. It was a delicious, almost-vegetarian meal that was both warming and nutritious.

Polenta with Mushrooms, Kale and Egg (serves 2)

2 cups water
1/2 cup stone ground grits or polenta
1 teaspoon salt
1/2 cup cream or almond milk
2 tablespoons unsalted butter

2 tablespoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups mushrooms, cleaned and sliced
2 cups kale or Swiss chard, cleaned and chopped
Kosher or sea salt and ground black pepper, to taste

2 fresh farm eggs

Add the water and salt to a saucepan and bring to a boil.
While water is heating, add the olive oil to a skillet and heat to medium high. Add the onion and cook for about 3-4 minutes, or until the onion is soft.
Add the garlic and cook 1 minute. Reduce heat to medium.
Add the mushrooms to the skillet, stir well, add some salt and pepper and sauté for about 5-6 minutes.
While mushrooms are cooking, add the grits to the boiling water, stir well and cook according to directions (about 6 minutes). Add the milk and butter. Stir well and keep grits warm.
Add the kale to the skillet, stir well and cook 5 minutes or until the kale is wilted. Correct seasonings, if needed.
Heat a small, non-stick skillet over medium heat and cook the eggs to your desired doneness (I like them to have runny yolks).
Assemble the dish by adding hot grits to two bowls. Top with the mushrooms mixture. Add an egg and some shaved Parmesan cheese to the top of each bowl.
Serve immediately.

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