White Cheddar Polenta with Braised Greens, Mushroom

Name: White Cheddar Polenta with Braised Greens, Mushrooms, and Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. fresh wild seasonal mushroom, cleaned and sliced in half; 4 tbsp. olive oil; 2 stems green garlic, thinly sliced (regular garlic will work if you cant get green garlic); 1/4 lb. pancetta (Italian cured bacon); bacon, sliced; 4 cups water; 1-7/8 tbsp. salt; 1 cup polenta (coarse cornmeal); 3/4 cup grated white Cheddar cheese; 1/4 cup butter; 1 lb. braising greens, washed and torn into bite size pieces (Kale, collards, beet greens, chard, and turnip greens all work well either mixed together; separately); Salt and pepper, to taste; 1/4 cup freshly grated Parmiggiano-Reggiano cheese

Servings: persons

1/2 lb. fresh wild seasonal mushroom, cleaned and sliced in half
4 tbsp. olive oil
2 stems green garlic, thinly sliced (regular garlic will work if you cant get green garlic)
1/4 lb. pancetta (Italian cured bacon)
bacon, sliced
4 cups water
1-7/8 tbsp. salt
1 cup polenta (coarse cornmeal)
3/4 cup grated white Cheddar cheese
1/4 cup butter
1 lb. braising greens, washed and torn into bite size pieces (Kale, collards, beet greens, chard, and turnip greens all work well either mixed together
separately)
Salt and pepper, to taste
1/4 cup freshly grated Parmiggiano-Reggiano cheese

1
Bring water and salt to boil.
2
Slowly whisk in polenta and reduce heat Cook , stirring often, until polenta thickens about 25 minutes.
3
Stir in the grated Cheddar and the butter Cover and set aside.
4
Wash your greens and set aside in a colander.
5
Do not shake off any excess liquid In a large pan, heat the olive oil and saute the green garlic and pancetta until lightly browned.
6
Add the mushrooms and cook for 5-6 minutes.
7
Turn heat to high and add the greens Toss together until slightly wilted Turn heat to down to low, cover, and braise for 5-6 minutes.
8
Serve the greens over the polenta, garnished with ground pepper and olive oil.

490

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.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1/2 lb. fresh wild seasonal mushroom, cleaned and sliced in half, 4 tbsp. olive oil, 2 stems green garlic, thinly sliced (regular garlic will work if you cant get green garlic), 1/4 lb. pancetta (Italian cured bacon), and more.

Yes, White Cheddar Polenta with Braised Greens, Mushrooms, and Pancetta falls under the Meat & Poultry 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!

White Cheddar Polenta with Braised Greens, Mushrooms, and Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions