Corsican Pulenda with Mushrooms and Greens

Ingredients

• 1/2 cup chestnut flour
• 1/2 cup quick-cooking polenta
• 2 1/2 cups water
• 10 oz oyster mushrooms, torn
• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, sliced
• 3 cups chopped kale
• 1/2 cup vegetable stock
• 1 tsp fresh rosemary, chopped
• 1 tsp lemon juice
• 2 tbsp toasted pine nuts
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Whisk chestnut flour and polenta with cold water in a saucepan before heating to prevent lumps.
2. Bring the mixture to a gentle simmer, then cook over low heat, stirring often, until thick and smooth.
3. Heat oil in a skillet and brown mushrooms in a single layer until their edges are crisp.
4. Add shallot, garlic, and rosemary; cook for 1 minute, then add kale and stock.
5. Cover briefly until kale is tender, then uncover and cook until the liquid reduces; season with lemon, salt, and pepper.
6. Spoon pulenda into shallow bowls, top with mushroom greens and pine nuts, and serve immediately.

Allergen note: Contains gluten and tree nuts. Verify that the chestnut flour is processed in a safe facility if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.