Rustic Polenta Casserole with Mushrooms and Swiss Chard

Name: Rustic Polenta Casserole with Mushrooms and Swiss Chard
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 -8 servings
Ingredients: 3 cups water; 1 cup whole milk; salt and pepper; 1 cup coarse-ground polenta; 2 ounces Parmesan Cheese; 3 tablespoons unsalted butter; 3 tablespoons olive oil; 1 onion; 1 ½ pounds white mushrooms; 3 garlic cloves; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 1 28-ounce can diced tomatoes; 8 ounces Swiss Chard; 4 ounces fontina cheese

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4.9

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings
6 -8 servings
Calories
389 kcal
Course
Main Course
Cuisine
American

Rustic Polenta Casserole with Mushrooms and Swiss Chard

Omar Parker

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A hearty meatless casserole from America's Test Kitchen's The Complete Vegetarian Cookbook.

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Calories 389kcal (19%) Carbohydrates 31g (10%) Protein 16g (32%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 47mg (16%) Sodium 415mg (17%) Potassium 657mg (19%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2912IU (58%) Vitamin C 17mg (19%) Calcium 302mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 389 kcal

% Daily Value*

Calories	389kcal	19%
Carbohydrates	31g	10%
Protein	16g	32%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	47mg	16%
Sodium	415mg	17%
Potassium	657mg	14%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2912IU	58%
Vitamin C	17mg	19%
Calcium	302mg	30%
Iron	2mg	11%