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Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

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We hope you got insight from reading it, now let’s go back to swiss chard and mushroom polenta recipe. You can cook swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Swiss Chard and Mushroom Polenta:
  1. Prepare 150 grams Cornmeal
  2. You need 800 ml Water or thin soup stock
  3. Get 1 tbsp Butter
  4. Prepare 3 tbsp Parmesan cheese (optional)
  5. Take 3 large leaves Swiss chard
  6. Get 10 Button mushrooms
  7. Provide 1 bunch Pine nuts (or other nuts or seeds)
  8. Use 1/2 Onion
  9. Use 1 tbsp Olive oil
  10. Use 1 Salt and pepper
Steps to make Swiss Chard and Mushroom Polenta:
  1. Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces.
  2. Slice the mushrooms and onions.
  3. Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
  4. Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper.
  5. Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water.
  6. The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring.
  7. After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste.
  8. Polenta becomes firm once it cools. You can then slice it and grill it. (The photo shows firm polenta that I made with 600 ml of water).

Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Swiss chard is fantastic because you can eat the stems and no need to worry about being bitter. The polenta was cooked in veggie broth. Because the polenta is soft, it tends to stick even with a good amount of oil in the bottom of some pans, and you lose what I think is the best part: the golden crispy outside. Swiss chard is sauteed in olive oil with mushrooms and roasted red pepper in this colorful vegetarian side dish seasoned with white wine.

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