polenta with greens and mushrooms

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Polenta with Greens and Mushrooms

1 cup cornmeal
4 cups water
Butter or margarine, to taste
Olive oil
Balsamic vinegar
4 oz mushrooms, any variety, chopped
1 bunch collard greens, kale, or other greens, chopped
Salt and pepper, to taste

Bring water to a boil. Add cornmeal slowly, stirring constantly to prevent clumping. Reduce heat and continue to stir for 5-10 minutes. Cover and cook on low for 30 minutes, stirring periodically.

In a separate pan, heat 1-2 tbsp olive oil, raise to low-medium heat, and add chopped mushrooms. Cook for 3-5 minutes. Add chopped greens, splash lightly with vinegar, and cook another 3-5 minutes.

Pour the polenta into serving bowls and top with mushroom-greens mixture. Add freshly grated parmesan if desired.