Kale and Mushrooms Over Creamy Polenta

This is the quickest comfort food dish that I  aboslutely love to make. There is something about the creamy polenta that just makes me feel at so cozy, and you can never go wrong when you add cheese to something! :-)

Ingredients:
Serving Size: 3-4 people
Prep/Cooking Time: 15-20 minutes

• 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
  
• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  
• 1 zucchini, chopped
  
• 3 1/2 cups water
  
• 2 cups polenta
  
• 1/2 teaspoon salt
  
• 3/4 teaspoon ground black pepper
  
• 4 tablespoons extra-virgin olive oil,
  
• 1 garlic clove, minced
  
• 1/2 onion, chopped 
• 2 tbsp chopped fresh thyme
  
• 2 tbsp chopped fresh basil
  
• 2/3 cup freshly grated Parmesan cheese
  
• 3 tbsp coconut oil
• ** If you want to make this dish even quicker,  you can use Trader Joe's ready-made polenta and then just cook it down with the coconut oil
  
  

Directions:

1. Bring water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
   
   
2. Meanwhile, in a large skillet saute garlic & onions. Add zucchini, mushrooms,  basil, thyme, salt, and pepper. Saute until veggies are tender, about 6 minutes.
   
   
3. Just as you turn off the stove, stir in kale. I like to add the kale at the end so its not too wilted. Season to taste with salt and pepper.
   
   
4. Whisk coconut oil and Parmesan cheese  into polenta and divide among plates. Top with kale mixture.
   
   
5. If you want the polenta creamier, option to add milk and butter.