Creamy Polenta with Mushrooms Collards
Ingredients
- 2 c. whole milk
- 3 1/4 c. vegetable stock, divided
- 1 1/4 c. polenta (not quick cooking)
- 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
- 1 tbsp. unsalted butter
- kosher salt
- Freshly ground black pepper
- 1 1/2 tbsp. extra-virgin olive oil
- 1 lb. assorted mushrooms, large ones halved
- 1 shallot, chopped
- 1 (14.5-oz.) can chopped tomatoes, drained
- 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
- 2 garlic cloves, chopped
- 2 tsp. red wine vinegar
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