Mushroom-Polenta Stuffed Collards

This recipe was sent to us by Sherane Prish.


1 bunch of collards, stem cut out and blanched(6-8)
1 cup polenta(precooked or follow directions according to brand)
1tablespoon olive oil
1/2 cup chopped fresh mushrooms
1 shallot, chopped
1 garlic clove, minced
chopped fresh thyme to taste
1/4 cup grated parmigianno reggiano
2-3 cups your favorite tomato or bolognese sauce


Preheat oven to 350 degrees. Heat olive oil in pan, add mushrooms,shallots,garlic,saute3-5 minutes. Cook polenta, add parmesan & mushroom shallot mixture, along with thyme. Cool polenta. Scoop onto collard leaves, and roll up. Place all in casserole, cover with sauce and Bake 30-45 minutes

Serves 6 to 8