Kale with Mushrooms over Polenta

For the polenta:

Bring milk and 2 cups of vegetable stock to a boil. Watch carefully and turn down the heat to low immediately once it starts boiling to avoid a big mess on your stove.

Gradually and thoroughly whisk in the corn meal. Cook over medium heat for 10 minutes, stirring often.

Stir in the butter and Parmesan cheese.

For the kale and mushroom broth:

Sauté the onions and mushrooms in the olive oil in a pan until the mushrooms are tender and the onions are just starting to brown. Stir in the kale. Add the garlic and 2 cups of vegetable broth.

Simmer, covered, until kale is of desired tenderness. I simmer my broth for 5 minutes, but I like my kale with a little crunch.

Sprinkle in the thyme and basil and season with salt and pepper.

Serve over the polenta and enjoy!