Bring 3 cups water and fresh thyme leaves to a boil in a medium saucepan. Gradually add polenta, ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to medium; cook 3 to 4 minutes, or until thick, stirring constantly. Discard the fresh thyme leaves sprig.
Place large egg, goat cheese, and cream cheese into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Start the machine, and slowly increase speed to Variable 5.
Blend for 5 to 10 seconds.
Add the large egg mixture to the polenta, stirring to combine. Remove from heat.
Coat an 8-inch (20 cm) square baking dish with cooking spray. Spoon polenta into the dish, spreading evenly. Keep warm.
Heat a large skillet over medium heat. Add 1 Tablespoon oil to the pan. Add onion, red pepper flakes, garlic and mushrooms. Sauté 10 minutes or until tender. Add the wine and cook 2 to 4 minutes, or until slightly thickened. Remove mushroom mixture from the pan and keep warm.
Return the pan to medium heat. Add remaining 1 tablespoon oil to the pan. Add the remaining ¼ cup water, kale, and remaining salt and pepper. Cover, reduce heat, and simmer for 5 minutes or until tender.
Top the polenta with the mushroom mixture, kale and Pine Nuts.
Cut into pieces and serve.
Bring 3 cups water and fresh thyme leaves to a boil in a medium saucepan. Gradually add polenta, ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to medium; cook 3 to 4 minutes, or until thick, stirring constantly. Discard the fresh thyme leaves sprig.
Place large egg, goat cheese, and cream cheese into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Start the machine, and slowly increase speed to Variable 5.
Blend for 5 to 10 seconds.
Add the large egg mixture to the polenta, stirring to combine. Remove from heat.
Coat an 8-inch (20 cm) square baking dish with cooking spray. Spoon polenta into the dish, spreading evenly. Keep warm.
Heat a large skillet over medium heat. Add 1 Tablespoon oil to the pan. Add onion, red pepper flakes, garlic and mushrooms. Sauté 10 minutes or until tender. Add the wine and cook 2 to 4 minutes, or until slightly thickened. Remove mushroom mixture from the pan and keep warm.
Return the pan to medium heat. Add remaining 1 tablespoon oil to the pan. Add the remaining ¼ cup water, kale, and remaining salt and pepper. Cover, reduce heat, and simmer for 5 minutes or until tender.
Top the polenta with the mushroom mixture, kale and Pine Nuts.
