Racheng's Blog

Polenta provides a nice pace from pasta and it’s creamy texture makes it a great comfort food.
• 2 tablespoons olive oil
• ¼ cup chopped onion
• 1 teaspoon minced garlic
• 2 large portabella mushroom capes, thinly sliced
• 1 large bunch Swiss chard, well washed, large stems removed and leaves torn into bite-size pieces
• Salt and freshly ground pepper
• 2 cups low-fat, low-salt chicken stock
• ½ cup polenta
• ¼ cup grated Parmesan or Asiago cheese
• Chopped parsley, for garnish (optional)

Heat a large nonstick pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and sauté the onion and garlic until soft, about 5 minutes. Add the remaining olive oil and add the mushrooms. Cook until soft in about 3 to 5 minutes. Then add the Swiss chard and 2 tablespoons of water to the pan. Cover and cook until the chard is wilted, about 4 minutes. Season the mixture with salt and pepper and set aside.

In a 2-quart saucepan, bring the chicken stock to a boil. Gradually add the polenta, whisking constantly. When all the polenta is added lower the heat to medium and continue to cook, stirring often, for about 20 minutes. Season with salt, pepper and the grated cheese. Divide the polenta among four serving dishes and top with the reserved mushroom-chard mixture. Sprinkle with chopped parsley, if desired.