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–+ servings

Polenta with Swiss Chard and Baby Bellas

Brenda Lanzilli
Pleasing and simple vegetarian comfort food.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6
Calories 282 kcal

Ingredients
  

For the Polenta

  • 1½ cup polenta course grind, organic
  • 6 cups water or chicken stock
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ⅓ cup Romano cheese grated
  • 2 tbsp parsley leaves fresh, chopped
  • 1 tsp salt

For Veggies

  • 1 bunch Swiss Chard red or rainbow
  • 8 oz Baby Bella mushrooms sliced
  • 1 shallot thinly sliced
  • ⅓ cup chard stalks minced
  • 2 cloves garlic minced
  • ¼ cup white wine dry
  • ⅓ cup chicken stock
  • ½ tsp rosemary fresh, chopped
  • ½ tbs salt
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp black pepper

Instructions
 

For the Polenta

  • In medium sized pot, heat 2 tbsp of olive oil over medium low heat. Add garlic and sautee for 30 seconds.
  • Add water or stock and bring to boil.
  • Slowly add polenta, whisking to prevent cornmeal clumping together. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes.
  • Stir in butter, salt, pepper and Romano cheese, and parsley. Stir til melted and combined. Remove from heat, cover and set aside.

For the Veggies

  • Prepare Swiss chard by tearing leaves from large middle stalk. Rinse and dry. Discard all but 2 or 3 stem stalks. Mince and set aside
  • Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add mushrooms and saute' for 6 minutes, or until they have some golden color to them.
  • Add shallots and swiss chard stalks, saute' for 2 min until shallots are just translucent
  • Add garlic and rosemary, saute' for 30 seconds.
  • Add wine to deglaze, scraping any brown bits from bottom of pan. Add chicken stock, swiss chard leaves. Cover and skillet to steam swiss chard. Should take about 4 minutes until the leaves are wilted.
  • Season with salt, pepper and red pepper flakes.
  • Ladle desired portions of polenta into shallow bowls, top with sauteed vegetables and freshly grated Romano cheese. Adjust salt and pepper to taste.

Nutrition

Serving: 12ozCalories: 282kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 14mgSodium: 1240mgPotassium: 463mgFiber: 2gSugar: 2gVitamin A: 3560IUVitamin C: 18.1mgCalcium: 109mgIron: 1.7mg
Keyword cornmeal, gluten free, italian, kale, mushrooms, no sugar added, nut free, parmesan, polenta, romano, saute', shallots, side, swiss chard, vegetarian
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