Name: Kale and Mushrooms with Creamy Polenta
Yield: 6 main-course
Ingredients: 1 1/4 pounds kale, stemmed, cut into 1-inch pieces; 4 cups whole milk; 3 1/2 cups water; 2 cups polenta; 1/2 teaspoon salt; 3/4 teaspoon ground black pepper; 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped; 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced; 4 tablespoons extra-virgin olive oil, divided; 1 garlic clove, minced; 1/2 cup low-salt chicken broth; 2 tablespoons chopped fresh thyme; 1 tablespoon grated lemon peel; 4 tablespoons unslated butter; 2/3 cup freshly grated Parmesan cheese

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