Black Sea Mushroom and Kale Stew with Polenta
A heartwarming stew that combines the earthy flavors of mushrooms with the nutrient-rich kale, served over a creamy bed of polenta. This dish is inspired by the robust flavors of the Black Sea region and is perfect for a comforting dinner.
Equipment
- Large pot
- Saucepan
- Knife
- Cutting board
- Wooden spoon
Ingredients
For the Stew
- 1 pound mixed mushrooms cleaned and sliced
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 bunch kale stems removed and leaves torn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
For the Polenta
- 1 cup polenta coarse cornmeal
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Prepare the Stew: In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent, about 5 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the pot, and cook until they release their moisture and start to brown, around 10 minutes.
- Season: Sprinkle the salt, pepper, and smoked paprika over the mushrooms, stirring to combine.
- Add Liquids: Pour in the vegetable broth, tomato paste, and balsamic vinegar. Stir until the tomato paste is fully incorporated.
- Simmer: Bring the mixture to a simmer, then add the kale leaves. Cover and let it simmer for about 25 minutes, or until the kale is tender.
- Prepare the Polenta: While the stew simmers, bring water to a boil in a saucepan. Add salt and slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, until polenta is thick and creamy, about 30 minutes.
- Finish the Polenta: Remove the polenta from heat and stir in the butter until melted and incorporated.
- Serve: Spoon the creamy polenta onto plates, and ladle the mushroom and kale stew over the top. Serve hot.
Notes
Feel free to use any type of mushrooms you prefer or have on hand, such as cremini, shiitake, or portobello. For a vegan version, omit the butter or use a plant-based alternative. The stew can also be served with crusty bread instead of polenta if desired.