Polenta with Mushrooms and Kale

  • 25 min
  • 443 kcal

Corn is 73% water, parmesan adds lots of taste, and mushrooms are good for digestion. So put them all together, and cook an almost human meal for tonight’s dinner. Don’t miss out on this cannibal-ish meal!


4 servings

  • 330g polenta
  • Water
  • 500g Mushrooms
  • 300g kale
  • 60g feta cheese
  • 1 tbsp olive oil
  • Sea salt and black pepper
  • 2 shallots


  1. Cook the polenta the way it is instructed in the package, add salt and pepper.
  2. In a frying pan, add the olive oil, fry the shallots and the mushrooms. When the mushrooms are almost done, add the kale (cut in roughly).
  3. Place the polenta in a bowl, add the mushroom and kale mix and top with feta cheese.

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