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Swiss Chard and Mushroom Polenta
Swiss Chard and Mushroom Polenta

Before you jump to Swiss Chard and Mushroom Polenta recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit As Well As Healthy.

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You have to remember your mother and father telling you to actually eat your vegetables, that is simply because this is really important for a healthy body. You may already understand that the majority of of the vitamins you need everyday can be found in numerous vegetables, but you will also be able to find necessary potassium in vegetables as well. You will find that one of the vegetables we are discussing is broccoli, which is full of potassium. Spinach is also something that you might want to start consuming more of as it contains a lot more vitamins and minerals than other vegetables.

For people who want to get started living a more healthy life the tips above are able to help you do that. Also if you eliminate all the refined food that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to swiss chard and mushroom polenta recipe. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Swiss Chard and Mushroom Polenta:
  1. Provide 150 grams Cornmeal
  2. Get 800 ml Water or thin soup stock
  3. You need 1 tbsp Butter
  4. You need 3 tbsp Parmesan cheese (optional)
  5. Prepare 3 large leaves Swiss chard
  6. Prepare 10 Button mushrooms
  7. You need 1 bunch Pine nuts (or other nuts or seeds)
  8. Get 1/2 Onion
  9. Take 1 tbsp Olive oil
  10. Provide 1 Salt and pepper
Steps to make Swiss Chard and Mushroom Polenta:
  1. Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces.
  2. Slice the mushrooms and onions.
  3. Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
  4. Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper.
  5. Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water.
  6. The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring.
  7. After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste.
  8. Polenta becomes firm once it cools. You can then slice it and grill it. (The photo shows firm polenta that I made with 600 ml of water).

Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Swiss chard is fantastic because you can eat the stems and no need to worry about being bitter. The polenta was cooked in veggie broth. Because the polenta is soft, it tends to stick even with a good amount of oil in the bottom of some pans, and you lose what I think is the best part: the golden crispy outside. Swiss chard is sauteed in olive oil with mushrooms and roasted red pepper in this colorful vegetarian side dish seasoned with white wine.

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