Polenta with White Cheddar, Chard, and Wild Mushrooms

Name: Polenta with White Cheddar, Chard, and Wild Mushrooms
Yield: Serves 4–6
Ingredients: 1 fresh rosemary sprig, about 6 inches (15 cm) long; 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; 4 Tbsp (2 oz/60 g) unsalted butter; Sea salt and freshly ground pepper; 1 cup (4 oz/125 g) white Cheddar cheese, shredded or crumbled; 1½ cups (10½ oz/330 g) polenta; 1 Tbsp minced shallots; 2 bunches chard, tough stems removed

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.

Ingredients

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

Side dish
Gluten-free
Vegetarian

Method

In a large saucepan over high heat, bring 8 cups (64 fl oz/2 l) water and 1½