Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Tear the oyster mushrooms into bite-sized pieces, cutting larger pieces in half. Finely chop the shallot, mince the garlic, and cut the kale into strips. Strip the thyme leaves from the stems.
Cook the polenta
Bring the water and milk to a boil in a saucepan. Slowly pour in the polenta while whisking constantly, add 5 g of the salt, and reduce the heat. Cook for 20 to 25 minutes, following the package instructions, stirring often so it does not stick. Remove from the heat and stir in the butter and grated cheese. Cover and keep the polenta warm.
Sear the oyster mushrooms
Heat the olive oil in a large frying pan over medium-high heat. Sear the oyster mushrooms in two batches so they have room in the pan: leave each batch undisturbed for 3 to 4 minutes, then turn and cook for another 2 minutes. The mushrooms should develop dark golden edges. Season with the remaining 3 g of salt and the pepper, then transfer to a plate.
Prepare the wine and kale mixture
Add the shallot to the same pan and sauté for 3 minutes, until softened. Add the garlic and thyme and stir for 30 seconds. Pour in the white wine and cook for 2 to 3 minutes, until the volume has reduced by about half. Stir in the kale and cook for 3 to 4 minutes, until wilted but still deep green.
Finish and serve
Return the seared oyster mushrooms to the pan and toss with the kale. Remove from the heat, add the lemon juice, and taste; the mixture should be distinctly salty, fragrant, and gently tangy. Divide the polenta among four warmed plates and top with the mushrooms, kale, and pan juices. Serve immediately while the polenta is creamy.
