White Cheddar Polenta With Sauteed Greens And Garlic-Roasted Portobellos
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
39
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 medium
Portobello Mushrooms3.5 tbsps
Olive Oil1 tbsp
Parsley (chopped fresh)4 cups
Water1.5 tsps
Salt2 tbsps
Butter (1/4 stick)Directions:
1
Preheat oven to 400°F
2
Oil 11x7x2-inch glass baking dish
3
Remove stems from mushrooms and chop finely; place in prepared baking dish
4
Using small spoon, scrape away dark gills from underside of mushrooms and discard
5
Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems
6
Drizzle with 1 1/2 tablespoons oil
7
Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat
8
Bake until tender, 25 minutes
9
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan
10
Bring to boil
11
Gradually whisk in polenta
12
Reduce heat to low
13
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
14
Whisk in butter, then cheese
15
Season with salt and pepper
16
Heat 2 tablespoons oil in large pot over medium-high heat
17
Add 2 minced garlic cloves and sauté 30 seconds
18
Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes
19
Season with salt and pepper
20
Spoon polenta onto plates
21
Top with greens and portobello mushrooms
22
Preheat oven to 400°F
23
Oil 11x7x2-inch glass baking dish
24
Remove stems from mushrooms and chop finely; place in prepared baking dish
25
Using small spoon, scrape away dark gills from underside of mushrooms and discard
26
Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems
27
Drizzle with 1 1/2 tablespoons oil
28
Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat
29
Bake until tender, 25 minutes
30
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan
31
Bring to boil
32
Gradually whisk in polenta
33
Reduce heat to low
34
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
35
Whisk in butter, then cheese
36
Season with salt and pepper
37
Heat 2 tablespoons oil in large pot over medium-high heat
38
Add 2 minced garlic cloves and sauté 30 seconds
39
Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes
40
Season with salt and pepper
41
Spoon polenta onto plates
42
Top with greens and portobello mushrooms