Polenta Casserole with Mushrooms and Swiss Chard
Rating
This rustic casserole needs to be in your winter dinner rotation.
Ingredients
- 3 cups water
- 1 cup whole milk
- Salt and pepper
- 1 cup coarse-ground polenta
- 2 ounces Parmesan cheese grated
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 onion chopped fine
- 1 ½ pounds white mushrooms trimmed and sliced thin
- 3 garlic cloves minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 28-ounce can diced tomatoes
- 8 ounces Swiss chard stemmed and cut into 1-inch pieces
- 4 ounces fontina cheese shredded
Instructions
- Adjust oven rack to middle position and heat oven to 400ºF. Bring water and milk to boil in large saucepan over medium-high heat. Stir in 1 teaspoon salt. Slowly pour polenta into liquid in steady stream while stirring back and forth with wooden spoon. Reduce to gentle simmer, cover, and cook, stirring often, until mixture has uniformly smooth, thick consistency, 15 to 20 minutes. Off heat, stir in Parmesan and butter, and season with salt and pepper to taste. Pour polenta into 13 by 9-inch baking dish and smooth into even layer.
- Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until onion is softened, about 5 minutes. Add mushrooms and cook until they have released their liquid and are well browned, about 25 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in chard, 1 handful at a time, and cook until wilted, 2 to 4 minutes. Season with salt and pepper to taste.
- Spread mushroom mixture evenly over polenta, then sprinkle with fontina. Bake casserole until warmed through and cheese is melted, 10 to 15 minutes. Let cool for 5 minutes before serving.
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