White Cheddar Polenta With Sauteed Greens and Garlic-Roasted Por Recipe

Name: White Cheddar Polenta With Sauteed Greens and Garlic-Roasted Por
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium portabella mushrooms; 3 ½ tablespoons olive oil; 3 garlic cloves, minced; 1 tablespoon chopped fresh parsley; 4 cups water; 1 ½ teaspoons salt; 1 cup polenta (coarse cornmeal) or 1 cup yellow cornmeal; 2 tablespoons butter; 1 cup packed grated sharp white cheddar cheese (about 4 ounces); 1 bunch swiss chard, ribs cut away, leaves cut in 3x1-inch strips; 1 (10 ounce) bag fresh spinach leaves

Servings: persons

3 medium portabella mushrooms
3 ½ tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 ½ teaspoons salt
1 cup polenta (coarse cornmeal) or 1 cup yellow cornmeal
2 tablespoons butter
1 cup packed grated sharp white cheddar cheese (about 4 ounces)
1 bunch swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 (10 ounce) bag fresh spinach leaves

1
Preheat oven to 400F Oil 11x7x2-inch glass baking dish.
2
Remove stems from mushrooms and chop finely; place in prepared baking dish.
3
Using small spoon, scrape away dark gills from underside of mushrooms and discard.
4
Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems.
5
Drizzle with 1 1/2 tablespoons oil.
6
Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat.
7
Bake until tender, 25 minutes.
8
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan.
9
Bring to boil.
10
Gradually whisk in polenta.
11
Reduce heat to low.
12
Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal.
13
Whisk in butter, then cheese.
14
Season with salt and pepper.
15
Heat 2 tablespoons oil in large pot over medium-high heat.
16
Add 2 minced garlic cloves and saute 30 seconds.
17
Add Swiss chard and spinach and saute until tender but still bright green, about 4 minutes.
18
Season with salt and pepper.
19
Spoon polenta onto plates.
20
Top with greens and portobello mushrooms.

463

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 11 ingredients. The key ingredients include: 3 medium portabella mushrooms, 3 ½ tablespoons olive oil, 3 garlic cloves, minced, 1 tablespoon chopped fresh parsley, and more.

Yes, White Cheddar Polenta With Sauteed Greens and Garlic-Roasted Por falls under the General 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.

White Cheddar Polenta With Sauteed Greens and Garlic-Roasted Por

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