Polenta with White Cheddar, Chard, and Wild Mushrooms

Name: Polenta with White Cheddar, Chard, and Wild Mushrooms
Yield: Serves 4–6
Ingredients: Sea salt and freshly ground pepper; 2 bunches chard, tough stems removed; 1½ cups (10½ oz/330 g) polenta; 1 lb (500 g) assorted wild mushrooms such as chanterelles, porcini, morels, or lobster mushrooms, cleaned and coarsely cut or left whole depending on size; 1 Tbsp extra-virgin olive oil; 1 fresh rosemary sprig, about 6 inches (15 cm) long; 1 cup (4 oz/125 g) white Cheddar cheese, shredded or crumbled; 4 Tbsp (2 oz/60 g) unsalted butter; 1 Tbsp minced shallots

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

This dish is a standby in my kitchen, especially when my garden is full of chard. It makes an excellent vegetarian dish, and the cheese infuses the polenta with such flavor that it could be eaten on its own, even without the vegetable topping. Parmesan or Fontina work well, too.