Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, swiss chard and mushroom polenta. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Swiss Chard and Mushroom Polenta is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Swiss Chard and Mushroom Polenta is something which I have loved my whole life. They’re fine and they look wonderful.

A hearty polenta casserole topped with meaty mushrooms, Swiss chard and cheese. From America's Test Kitchen's The Complete Vegetarian Cookbook. It tops a batch of creamy Parmesan polenta with a layer of meaty mushrooms and chard cooked in tomato sauce.

To get started with this particular recipe, we must prepare a few ingredients. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Swiss Chard and Mushroom Polenta:
  1. Take 150 grams Cornmeal
  2. Make ready 800 ml Water or thin soup stock
  3. Get 1 tbsp Butter
  4. Get 3 tbsp Parmesan cheese (optional)
  5. Make ready 3 large leaves Swiss chard
  6. Prepare 10 Button mushrooms
  7. Make ready 1 bunch Pine nuts (or other nuts or seeds)
  8. Get 1/2 Onion
  9. Get 1 tbsp Olive oil
  10. Take 1 Salt and pepper

Top polenta with mushroom sauce (both vegetables and liquid). Place each lamb chop on top of mushroom sauce. Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly.

Instructions 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 on the remaining polenta and spread it out. I couldn't wait to break into these short ribs. The low and slow cooking method breaks down all the tough connective I tried this recipe and it was amazing we had cheesy mashed potatoes instead of polenta, and used mushrooms and spinach over swiss chard. Add in Swiss chard, stirring continuously. When contents boils, close lid and reduce heat.

So that’s going to wrap it up for this exceptional food swiss chard and mushroom polenta recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!