Swiss Chard and Mushroom Polenta Recipe

Name: Swiss Chard and Mushroom Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Cornmeal; 800 ml Water or thin soup stock; 1 tbsp Butter; 3 tbsp Parmesan cheese (optional); 3 large leaves Swiss chard; 10 Button mushrooms; 1 bunch Pine nuts (or other nuts or seeds); 1/2 Onion; 1 tbsp Olive oil; 1 Salt and pepper

Servings: persons

1
Blanch the Swiss chard for a few minutes and then squeeze out the water.
2
Cut into bite-size pieces.
3
Slice the mushrooms and onions.
4
Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
5
Add the mushrooms and pine nuts and stir-fry.
6
Add the Swiss chard and lightly stir-fry.
7
Season with salt and pepper.
8
Boil the water (or stock) in a pot.
9
Stir the cornmeal, a little at a time, into the boiling water.
10
The cornmeal will thicken; stir constantly with a wooden spatula.
11
Lower the heat and continue stirring.
12
After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix.
13
Season with salt and pepper to taste.
14
Polenta becomes firm once it cools.
15
You can then slice it and grill it.
16
(The photo shows firm polenta that I made with 600 ml of water).

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 150 grams Cornmeal, 800 ml Water or thin soup stock, 1 tbsp Butter, 3 tbsp Parmesan cheese (optional), and more.

Yes, Swiss Chard and Mushroom 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.

That's it — enjoy your meal!

Swiss Chard and Mushroom Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions