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.
In a large saucepan over high heat, bring
Meanwhile, prepare the chard and mushrooms. Bring a large pot of water to a boil over high heat. Add the chard leaves, folding them to fit, and the rosemary sprig. Reduce the heat to medium and cook until the chard ribs are easily pierced with a fork, about 15 minutes. Drain well. Chop coarsely and squeeze dry. Set aside.
In a frying pan over medium-high heat, warm the olive oil and
When the polenta is ready, stir in the remaining
Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.