Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, swiss chard and mushroom polenta. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
A hearty polenta casserole topped with meaty mushrooms, Swiss chard and cheese. From America's Test Kitchen's The Complete Vegetarian Cookbook. Polenta baked with onions and bacon sounded too good to resist.
Swiss Chard and Mushroom Polenta is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Swiss Chard and Mushroom Polenta is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Swiss Chard and Mushroom Polenta:
- Take 150 grams Cornmeal
- Prepare 800 ml Water or thin soup stock
- Prepare 1 tbsp Butter
- Take 3 tbsp Parmesan cheese (optional)
- Prepare 3 large leaves Swiss chard
- Prepare 10 Button mushrooms
- Get 1 bunch Pine nuts (or other nuts or seeds)
- Get 1/2 Onion
- Take 1 tbsp Olive oil
- Get 1 Salt and pepper
Bryn Williams' rustic vegetarian main takes inspiration from the healthy, flavourful cooking of Italy. 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. Whisk in the polenta, whisking constantly until smooth.
Steps to make Swiss Chard and Mushroom Polenta:
- Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces.
- Slice the mushrooms and onions.
- Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
- Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper.
- Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water.
- The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring.
- After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste.
- 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).
Stir in a big pinch of salt. Add the polenta in a slow, steady stream, stirring constantly. Meanwhile, prepare the chard and mushrooms. Bring a large pot of water to a boil over high heat. Add the chard leaves, folding them to fit, and the rosemary sprig.
So that’s going to wrap it up with this exceptional food swiss chard and mushroom polenta recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
