Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, swiss chard and mushroom polenta. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Swiss Chard and Mushroom Polenta is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Swiss Chard and Mushroom Polenta is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 150 grams Cornmeal
- Make ready 800 ml Water or thin soup stock
- Take 1 tbsp Butter
- Take 3 tbsp Parmesan cheese (optional)
- Get 3 large leaves Swiss chard
- Prepare 10 Button mushrooms
- Make ready 1 bunch Pine nuts (or other nuts or seeds)
- Prepare 1/2 Onion
- Get 1 tbsp Olive oil
- Take 1 Salt and pepper
Ketogenic, Low Carb, Gluten Free, Paleo Wrap Recipe From Julian Bakery's Paleo / Primal Master Dan Lombardi. This Swiss Chard & Mushroom Breakfast recipe is. 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:
- 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).
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. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta.
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