Jeanne G
08-05-2001, 09:43 PM
Just thought I'd share a wonderful new recipe I just discovered. Partially because I just lost my swiss chard to either a blyte or a fungus and my kale is doing beautifully, so I combined the two. But I was very impressed with this recipe and I did change some things, so here we go....
WHITE CHEDDAR POLENTA WITH SAUTEED SWISS CHARD AND GARLIC-ROASTED PORTOBELLOS
Serve a nice bottle of Merlot alongside.
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
4 oz. grated sharp white cheddar cheese (I used sharp provolone)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves(I used kale)
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop stems finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Chop mushroom caps; 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(I also added cherry tomatoes here). 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. (I blanched my chard and my kale before proceeding further) 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.
Makes 4 servings & it is SO good! :)
Bon Appétit
January 2001
WHITE CHEDDAR POLENTA WITH SAUTEED SWISS CHARD AND GARLIC-ROASTED PORTOBELLOS
Serve a nice bottle of Merlot alongside.
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
4 oz. grated sharp white cheddar cheese (I used sharp provolone)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves(I used kale)
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop stems finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Chop mushroom caps; 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(I also added cherry tomatoes here). 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. (I blanched my chard and my kale before proceeding further) 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.
Makes 4 servings & it is SO good! :)
Bon Appétit
January 2001