Polenta, Mushroom and Swiss Chard Casserole

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   1.

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   Preheat the oven to 400 degrees F.

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   2.

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   Cook the polenta according to package instructions.

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   When it is done, remove it from the heat, stir in the butter, and season with salt and pepper to taste.

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   Pour polenta into a 13x9 baking dish and smooth into an even layer.

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   3.

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   Meanwhile, heat the olive oil in a 12-inch skillet over medium heat.

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   When the oil is hot, add the onion and cook until the onion is softened, about 5 minutes.

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    Add the mushrooms and cook until they have released their liquid and are well browned, about 15-20 minutes.

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    4.

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    Stir in the garlic and thyme and cook until fragrant, about 30 seconds.

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    Stir in the tomatoes and their juices and bring to a simmer.

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    Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.

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    Stir in the Swiss chard, one handful at a time, and cook until wilted, about 2 to 4 minutes.

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    5.

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    Spread the mushroom mixture evenly over the polenta, and evenly sprinkle with the pieces of fresh mozzarella.

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    Bake casserole until warmed through and the cheese is melted, about 10 to 15 minutes.

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    Remove from oven.

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    Let it cool for 10 minutes before serving.

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    Adapted from The Complete Vegetarian Cookbook by Americas Test Kitchen.

No additional tips available.