After indulging in a huge dinner with pork, turkey, and dressing packed with fresh oysters and country sausage like we did at Thanksgiving this week, it’s often nice to go meatless for a change. This main dish topped with chard and mushrooms is an excellent vegetarian option. I also decided to add a little kale and spinach to make a power green mix. I needed it. As fast as all of our relatives and guests were here for the holiday, they were gone. It’s a love hate relationship with having a quiet house. I’m already looking forward to Christmas. Back to this dish…I adore the way the cheese infuses the polenta. It’s like a big hug of comfort food that is certainly excellent on its own. In place of the gouda, you can also try aged cheddar or Parmigiano-Reggiano. When not going meatless, top this bowl of goodness with grilled shrimp or crawfish etouffee.
Polenta with Aged Gouda, Chard & Wild Mushrooms
Serves 4-6
Ingredients
8 cups of water or vegetable stock
4 tsp. sea salt
1 1/2 cups polenta or stone ground grits
2 bunches chard, tough stems removed (add kale and spinach for a power meal)
1 fresh rosemary sprig, about 6 inches long
2 Tbs. extra-virgin olive oil
4 Tbs unsalted butter
1 Tbs. minced shallots
1 Tbs. fresh minced garlic
1 lb. assorted mushrooms cleaned and coarsely cut
1 cup shredded aged gouda, Parmigiano-Reggiano, or white cheddar cheese
1 1/2 tsp. freshly ground pepper
Preparation
In a large saucepan over high heat, bring the water and 1 1/2 tsp. of the salt to a boil. Add the polenta in a slow, steady stream and stir constantly. Reduce the heat to low and cook, stirring often, until the polenta pulls away from the sides of the pan, 40 to 45 minutes.
During this time also bring a large pot of water to a boil over high heat. Add the chard leaves and the rosemary sprig. Reduce the heat to medium and cook until the chard is tender and easily pierced with a fork, about 15 minutes. Drain well, and then chop coarsely. Squeeze dry, and set aside.
In a fry pan over medium-high heat, warm the olive oil and melt 1 Tbs. of the butter. Add the shallots, garlic and mushrooms. Cook until the mushrooms are tender, 8 to 10 minutes. Don’t overcrowd the mushrooms and don’t stir them for the first few minutes. Using a slotted spoon, transfer to a bowl. Reserve the juices in the pan.
When the polenta is ready, stir in the remaining 3 Tbs. butter, 3/4 cup of the cheese, and 1 tsp. each of the salt and pepper. Cook until the butter and cheese have melted, 3 to 4 minutes. Set the fry pan with the reserved juices over medium-high heat. Warm the juices, then add the chard and mushrooms and cook, stirring, until hot and well coated with the juices. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper.
Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining 1/4 cup cheese. Serve family style immediately.
Sunday Supper Team
As you start putting together your menus for December gatherings, consider these dishes for vegetarians or just to change up your main dish.
Join us at 6 p.m. CST (Sunday) for our weekly Twitter chat, this week hosted by DB Stuntman of Crazy Foodie Stunts. We know it will be a lively discussion. Until then, here is a preview of the week’s recipes.
- Baked Eggplant Parmesan by The Crumby Cupcake
- Broccoflower Cheese Tartlets by The Texan New Yorker
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Creamy Garlic Cauliflower Bake by From Gate to Plate
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Persimmon Bruschetta with Kale Pesto by Brunch with Joy
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roast Vegetable Pie by Jane’s Adventures in Dinner
- Roasted Butternut Squash, Brussels and Radicchio with Pomegranate Glaze by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegetable & Quinoa Stuffed Zucchini by Fantastical Sharing of Recipes
- Vegetable Pizza by Feeding Big and more
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
- Veggie Pita Sandwich by Healing Tomato
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
