italian herbed polenta

Hi, everyone! I'm so excited to finally start adding my How To: Basics recipes to the website! I am so passionate about simple basic recipes you can make from home that are traditionally store-bought, but can contain loads of sugar, dairy, and processed ingredients. 

Italian Herbed Polenta with sauteéd kale + mushrooms

Time: 35 minutes


  • 2 cups of dry polenta
  • 8 cups of water
  • 1/4 cup of unsweetened almond milk
  • 1 cup of stemmed kale
  • 1 cup of sliced button mushrooms
  • Extra-virgin olive oil (My favorite olive oil)
  • 1/2 Tbsp salt
  • 1 tsp garlic powder
  • Oregano + basil to taste


  1. Bring 8 cups of water to a boil in a medium saucepan. 
  2. Add 2 cups of polenta to the boiling water and stir gently. Bring heat down to low. 
  3. While the polenta is simmering, be sure to stir it every 3-5 minutes. Cook for 30-40 minutes until thickened. 
  4. Now, add olive oil to a large fry pan and heat to medium-low. 
  5. Add 1 cup of sliced mushrooms and sauté for 5 minutes.
  6. Now, add 1 cup of stemmed chopped kale to the fry pan. Cook until wilted (you may have to add 1/4 cup of water on top of the kale to soften it). Season with salt to your taste. 
  7. Check on the polenta, and once thickened, stir in 1/4 cup of unsweetened almond milk, salt, garlic powder, oregano, and basil. Stir on low until combined. 
  8. Let cool for 5 minutes and serve topped with the kale and mushrooms. 
  9. Enjoy!

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