BUTTER BEANS WITH MUSHROOMS AND POLENTA ENJOY DAN:

BUTTER BEANS WITH MUSHROOM AND POLENTA by CHEF DAN:

Serves 4

POLENTA:

1-cup coarse ground cornmeal

3 cups cold water

1-tablespoon EACH dried thyme and dried smoked paprika

1 bay leaf

1 teaspoons salt

2 tablespoons butter

1/2-cup Parmesan cheese

BUTTER BEANS:

3-tablespoons olive oil

2 shallots

3-garlic cloves, minced

1-(8 Oz) package cremini mushrooms, quarter

3-cup kale leaves, shredded

2-(15 Oz) cans butter beans, drained and rinsed

1-(15 Oz) cans diced tomatoes, with liquid

2 teaspoons EACH dried oregano, dried thyme

Salt and pepper to taste

POLANTA:

1.   Bring water and 1 teaspoon salt to a boil in saucepan.

2.   Slowly whisk in the cornmeal, stir in thyme, paprika and bay leaf.

3.   Cook 30-40 minutes, stirring occasionally.

4.   Remove from heat and remove bay leaf.

5.   Stir in butter and Parmesan cheese.

BEANS:

1.   Add oil in a skillet over medium-high heat and when sizzling.

2.   Add shallots, garlic, mushrooms, salt and pepper.

3.   Cook, stirring occasionally until mushrooms are soft 8-10 minutes.

4.    Stir in kale and cook for about another 2 minutes.

5.   Add the beans, and next 3 ingredients, season with salt & pepper.

6.   Bring mixture to a simmer and simmer over medium-heat for 10 minutes.

7.   David polenta between bowls and top bean mixture.

ENJOY DAN:                                              PLANT SEEDS AND LAUGH OFTEN!!