WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
- Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. 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. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
- Spoon polenta onto plates. Top with greens and portobello mushrooms.
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Kingsley Mbah
[email protected]I would definitely recommend this dish to others.
Olive Utang
[email protected]This dish was a great way to use up some leftover polenta.
Wesley Uzzell
[email protected]I'm not usually a fan of mushrooms, but I loved them in this dish.
Henry Troches
[email protected]This recipe was a bit too time-consuming for a weeknight meal, but it was definitely worth the effort.
Cynthia Santiago
[email protected]I thought the polenta was a bit bland, but the sauteed greens and roasted Portobello mushrooms were delicious.
Gabriel Sibiya
[email protected]This dish was a bit too heavy for a summer meal, but I can see myself making it again in the fall or winter.
Ambetsa Solomon
[email protected]I loved the combination of the creamy polenta and the crispy roasted Portobello mushrooms.
Hadia shahzad
[email protected]The polenta was a bit too thick for my taste, but the flavors were all there.
Riday Max
[email protected]This dish was easy to make and very satisfying. I'll definitely be adding it to my regular rotation.
Super Natural
[email protected]I would have liked the polenta to be a bit more cheesy, but overall this dish was very good.
Yotam Hertz
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Selina Asibi
[email protected]I wasn't sure how the polenta would turn out, but it was surprisingly creamy and delicious.
Md Soheb ahmed
[email protected]I love that this dish is vegetarian and still so flavorful. It's a great option for a weeknight meal.
Patrick Lloyd
[email protected]This recipe was easy to follow and the dish turned out great! I'll definitely be making it again.
Shamim Hosen
[email protected]I thought the flavors in this dish were well-balanced and the textures were perfect.
Arthur Murombedzi
[email protected]The polenta was a bit bland, but the sauteed greens and roasted Portobello mushrooms were delicious.
abdel rhman Mohammad
[email protected]This dish was a bit too rich for my taste, but I can see why others would enjoy it.
Keegan Daugherty
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. It was creamy and flavorful, and the combination of greens and Portobello mushrooms was divine.
Farhana Farhanakousar
[email protected]This dish was an explosion of flavors! The creamy polenta, the sauteed greens with their slight bitterness, and the roasted Portobello mushrooms with their umami richness all came together perfectly.