Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

Hello everybody, it is Drew, 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 will make it a little bit unique. This is gonna smell and look delicious.

Swiss Chard and Mushroom Polenta is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Swiss Chard and Mushroom Polenta is something that I have loved my whole life.

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 begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready Cornmeal
  2. Get Water or thin soup stock
  3. Take Butter
  4. Take Parmesan cheese (optional)
  5. Get leaves Swiss chard
  6. Make ready Button mushrooms
  7. Get Pine nuts (or other nuts or seeds)
  8. Get Onion
  9. Make ready Olive oil
  10. Take Salt and pepper

Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Spoon on the remaining polenta and spread it out. 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.

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).

I like to use chard and collards for this reason as well — they hold texture nicely and compliment the crispness of the polenta. Ketogenic, Low Carb, Gluten Free, Paleo Wrap Recipe From Julian Bakery's Paleo / Primal Master Dan Lombardi. This Swiss Chard & Mushroom Breakfast recipe is. 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.

So that’s going to wrap it up for this exceptional food swiss chard and mushroom polenta recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!