Red Chard with Baby Crimini and Shiitake Mushrooms Over Polenta Recipe

Name: Red Chard with Baby Crimini and Shiitake Mushrooms Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Chard, Washed With Stems Removed And Cut Into Bite-sized Pieces; 1 pound Mushrooms, Sliced (I Used Baby Crimini And Shiitake); 1 whole Shallot, Diced; 2 cloves Garlic, Minced; 4 ounces, fluid Pancetta, Diced; 1/2 cups Broth, Vegetable Or Chicken; 1/4 cups Dry White Wine; 1 Tablespoon Olive Oil; 1 Tablespoon Butter; 2 Tablespoons Fresh Thyme, Chopped; 1 whole Lemon, Juiced And Zested; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 3 cups Broth, Vegetable Or Chicken; 1 cup Cornmeal; 2 Tablespoons Butter; 1/2 cups Parmesan Cheese, Grated

Servings: persons

1 bunch Chard, Washed With Stems Removed And Cut Into Bite-sized Pieces
1 pound Mushrooms, Sliced (I Used Baby Crimini And Shiitake)
1 whole Shallot, Diced
2 cloves Garlic, Minced
4 ounces, fluid Pancetta, Diced
1/2 cups Broth, Vegetable Or Chicken
1/4 cups Dry White Wine
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Fresh Thyme, Chopped
1 whole Lemon, Juiced And Zested
1 teaspoon Salt
1/2 teaspoons Black Pepper
3 cups Broth, Vegetable Or Chicken
1 cup Cornmeal
2 Tablespoons Butter
1/2 cups Parmesan Cheese, Grated

1
Heat a large pan over medium high heat.
2
Add the pancetta and cook until crispy.
3
Remove and set aside.
4
Add the shallots and garlic to the same pan.
5
Cook for about 2 minutes, then add the olive oil, butter and mushrooms.
6
Stir well to combine and then allow to cook.
7
Resist the urge to stir!
8
Cook for about 1-2 minutes without disturbing to allow the mushrooms to caramelize.
9
Add the wine to the pan and cook until the liquid is evaporated.
10
Once browned, remove from the pan and set aside.
11
Add the chard to the same pan.
12
Season with salt and pepper.
13
Once reduced in size, about a minute, return the pancetta and mushroom mixture to the pan.
14
Add the broth and cook down to evaporate a bit of the liquid, about a minute or so.
15
Taste for additional salt and pepper.
16
Add the lemon juice and zest and thyme and serve immediately over hot polenta.
17
Prepare the polenta ten minutes before service.
18
Bring the broth to boil, gradually stir in the cornmeal and turn the heat down.
19
Stir, stir, stir.
20
After about ten minutes, the polenta will have thickened.
21
Take it off the heat, add the butter and parmesan.
22
Salt and pepper to taste.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 bunch Chard, Washed With Stems Removed And Cut Into Bite-sized Pieces, 1 pound Mushrooms, Sliced (I Used Baby Crimini And Shiitake), 1 whole Shallot, Diced, 2 cloves Garlic, Minced, and more.

Yes, Red Chard with Baby Crimini and Shiitake Mushrooms Over Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chard with Baby Crimini and Shiitake Mushrooms Over Polenta

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