Polenta With White Cheddar, Chard And Wild Mushrooms
Rich, creamy polenta meets earthy wild mushrooms and vibrant chard in this hearty and comforting dish. The velvety polenta is perfectly seasoned and topped with a savory mixture of sautéed mushrooms and tender chard, creating a satisfying meal that is both elegant and delicious. With each bite, you'll taste the depth of flavors brought together in this delightful recipe.
— Constant Cookbook
Ingredients
- 8 cups (64 fl. oz./2 l) water
- 3 tsp. sea salt
- 1 1/2 cups (10 1/2 oz./330 g) polenta
- 2 bunches chard, tough stems removed
- 1 fresh rosemary sprig, about 6 inches (15 cm) long
- 1 Tbs. extra-virgin olive oil
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 Tbs. minced shallots
- 1 lb. (500 g) assorted wild mushrooms such as chanterelle,
- porcini, morel or lobster mushrooms, cleaned and coarsely cut
- or left whole depending on size
- 1 cup (4 oz./120 g) shredded or crumbled white cheddar
- cheese
- 1 1/2 tsp. freshly ground pepper
Instructions
- In a large saucepan over high heat, bring the water and 1 1/2 tsp. of the salt to a boil. Add the polenta in a slow, steady stream, stirring constantly. Reduce the heat to low and cook, stirring often, until the polenta pulls away from the sides of the pan, 40 to 45 minutes.
- Meanwhile, 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, then chop coarsely and squeeze dry. Set aside.
- In a fry pan over medium-high heat, warm the olive oil and melt 1 Tbs. of the butter. Add the shallots and mushrooms and cook until the mushrooms are tender, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Reserve the juices in the pan.
- When the polenta is ready, stir in the remaining 3 Tbs. butter, 3/4 cup (3 oz./90 g) of the cheese, and 1 tsp. <i>each </i>of the salt and pepper. Cook until the butter and cheese have melted, 3 to 4 minutes. Set the fry pan with the reserved juices over medium-high heat. Warm the juices, then add the chard and mushrooms and cook, stirring, until hot and well coated with the juices. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining 1/4 cup (1 oz./30 g) cheese. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
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