Creamy Mushroom Polenta

Add 2 ⅔ cups water and a pinch of salt to a small saucepan over high heat. Bring to a boil, and slowly add polenta while whisking. Sprinkle with salt and pepper, reduce heat to low, and whisk polenta until it begins to thicken, 4 to 5 minutes. Add sour cream and stir. Cover and set aside.

Peel and dice the shallot. Peel and mince the garlic. Cut mushrooms into quarters. Destem and roughly chop the collard greens. Thinly slice the mini sweet peppers. Add sliced mini peppers, agave, red wine vinegar, and a pinch of salt to a medium bowl, and toss to combine. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

Heat 1½ tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add quartered mushrooms and cook until crispy, 3 to 4 minutes per side. Remove crispy mushrooms from the skillet and place on a paper towel-lined plate. Sprinkle with salt and pepper. TIP: Don’t stir the mushrooms too much while cooking; letting them cook undisturbed will help them get crispy.

Return the large nonstick skillet to medium heat. Add 1 tsp vegetable oil and minced garlic, and cook until garlic is fragrant and soft, 2 to 3 minutes. Add chopped collard greens and ¼ cup water to the skillet, cover, and cook until collard greens are wilted and the water has evaporated, about 5 minutes. Set aside the garlicky collard greens. TIP: We’ll use this skillet again in the next step.

Wipe the skillet clean and return it to medium heat with 1 tsp vegetable oil. Add diced shallot and cook until soft and fragrant, 3 to 4 minutes. Add Worcestershire powder and ½ cup water, bring to a simmer, reduce heat to low, and cook until slightly thickened, 1 to 2 minutes. Add the butter and whisk to combine.

Divide the creamy polenta between bowls. Top with crispy mushrooms and garlicky collard greens. Spoon Worcestershire butter sauce on top and garnish with pickled peppers. Tuck in!