Parmesan Polenta with Mushrooms & Chard

Parmesan Polenta with Mushrooms & Chard

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Makes: 4 servings

  • 5 cups vegetable stock
  • 1 cup polenta
  • 2 cloves garlic, chopped
  • 2 tablespoons EVOO
  • 1 cup quartered white mushrooms
  • 1 bunch Swiss chard, chopped
  • 1/3 cup grated Parmesan
  1. In medium pot, boil stock. Add polenta and simmer, stirring often, until thickened, 20 minutes. In large skillet, cook garlic in EVOO over medium until golden, 2 minutes. Add mushrooms; cook 5 minutes. Add chard and cook until wilted, 3 minutes; season. Stir cheese into polenta; season. Serve topped with mushroom mixture.