Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, swiss chard and mushroom polenta. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Check Out Swiss Chard On eBay. Bryn makes a classic wet polenta and lightens it with mascarpone, before topping with meaty wild mushrooms and Swiss chard which has been blanched in a rapeseed oil emulsion. Perfect as a healthy midweek dinner. Add Swiss chard to pan, cover and steam until leaves are wilted.

Swiss Chard and Mushroom Polenta is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Swiss Chard and Mushroom Polenta is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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. Prepare 150 grams Cornmeal
  2. Get 800 ml Water or thin soup stock
  3. Make ready 1 tbsp Butter
  4. Take 3 tbsp Parmesan cheese (optional)
  5. Take 3 large leaves Swiss chard
  6. Get 10 Button mushrooms
  7. Make ready 1 bunch Pine nuts (or other nuts or seeds)
  8. Prepare 1/2 Onion
  9. Make ready 1 tbsp Olive oil
  10. Take 1 Salt and pepper

I ended up with baked polenta strewn with caramelized onions, mushrooms, Swiss chard, and bacon and then topped with Parmesan and Mozzarella. Swiss Chard and Mushroom Polenta I found some cornmeal that I had forgotten about and never opened, so I cooked it with the Swiss chard that I harvested. I love to eat it this way. I like soft and creamy polenta, so this will turn out soft.

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).

I love to eat it this way. I like soft and creamy polenta, so this will turn out soft. Adjust the recipe to your desired consistency. You can try variations of this recipe with spinach, shimeji mushrooms, or whatever vegetables you have on. Spread the mushroom mixture evenly over the polenta, and evenly sprinkle with the pieces of fresh mozzarella.

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