Polenta, Mushroom, and Kale Gratin
Tomato-Basil Toss
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (16-oz) pkg sliced baby portobello mushrooms
- ½ cup chopped onion
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg chopped kale
- ½ tsp Italian seasoning
- 1 Tbsp all purpose flour
- ¾ cup low sodium vegetable broth
- ½ cup heavy cream
- ½ tsp kosher salt
- ½ tsp pepper
- 1½ cups freshly shredded mozzarella cheese, divided
- 1 (18-oz) tube polenta, cut into ¾ inch slices
Instructions
- Preheat oven to 350°F. Cook mushrooms and onion in 2 Tbsp hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until mushrooms are browned.
- Add kale and seasoning; cook 3 to 4 minutes or until kale is wilted. Spoon vegetables into a lightly greased 2-quart baking dish.
- Heat 1 Tbsp oil in a saucepan over medium-high heat; whisk in flour. Add broth, cream, salt, and pepper; cook 5 minutes or until thickened. Stir in ½ cup cheese.
- Spoon sauce over vegetables in baking dish; top with polenta and 1 cup cheese.
- Bake, covered, 30 minutes; uncover, and bake 5 minutes longer or until browned and bubbly. Let stand 10 minutes before serving.
Side Dish Ingredients
- 3 Tbsp vegan red wine vinegar
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 3 tomatoes, each cut into 8 wedges
- 1 Tbsp chopped fresh basil
Side Dish Instructions
- Whisk together vinegar, oil, salt, and pepper in a large bowl. Add tomatoes and basil; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
70
|
400
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 15 | 0 | 15 |
| Carb (g) | 26 | 2 | 28 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 635 | 122 | 757 |
| T. Sugs (g) | 6 | 0 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
