White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos

In one of my more recent food boxes I ended up with a ginormous bunch of Swiss Chard.  I’m a fan of leafy greens in general but had no clue what to do with Swiss Chard other than just wilting it.

Of course I logged onto Epicurious and searched “Swiss Chard”.  I came across this recipe for polenta with mushrooms and was totally intrigued.  I’m a sucker for a warm bowl of creamy polenta and mushrooms are my fave!  Then you have me adding cheddar?  Amazing.

I followed this recipe exactly and was thrilled with the results.  It’s not a summer meal at all, it’s too hearty and requires too much stove action BUT it was delicious.  I would suggest using more mushrooms than specified in the recipe, but maybe that’s just because I love mushrooms like that.

Oh, and as always, when making polenta cover up!  I swear, polenta can inflict 3rd degree burns if you’re not careful.

White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley

4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)

1 large bunch Swiss chard, ribs cut away, leaves cut in 3×1-inch strips
1 10-ounce bag fresh spinach leaves

Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.

Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.

Spoon polenta onto plates. Top with greens and portobello mushrooms.

Bon Appétit