Polenta with White Cheddar, Chard, and Wild Mushrooms

Preparation info
  • Serves


    • Difficulty


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.


  • Sea salt and freshly ground pepper
  • cups (10½ oz/330 g)


In a large saucepan over high heat, bring 8 cups (64 fl oz/2 l) water and