Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, swiss chard and mushroom polenta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Swiss Chard and Mushroom Polenta is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Swiss Chard and Mushroom Polenta is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you cook it.

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

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