I love dishes that serve as a depot for vegetables and flavor, a blank canvas to which you can add whatever you have lying around. In this dish, polenta plays canvas to a trio of superfoods: kale, shitake and maitake (hen of the woods) mushrooms. This is great as a side-dish or snack. As a variation you could cut the polenta into smaller squares, top with shaved parmigiano reggiano, and serve as hors d'oeuvres. If you like it a little crispier, just throw it on a baking sheet and put it under the broiler for a few minutes until just browned.

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