POLENTA WITH RUSSIAN RED KALE

• Russian Red Kale, cut into 1-inch pieces
• 4 cups whole milk
• 3 1/2 cups water
• 2 cups polenta
• 1/2 teaspoon sea salt
• 3/4 teaspoon ground black pepper
• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
• 4 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh thyme
• 1 tablespoon grated lemon peel
• 4 tablespoons unsalted butter
• 2/3 cup freshly grated Parmesan cheese

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat. Add mushrooms and 2 tablespoons oil to a skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.