Rustic Polenta Casserole with Mushrooms and Swiss Chard
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
6 -8 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Rustic Polenta Casserole with Mushrooms and Swiss Chard
Description
The dish begins by cooking coarse-ground polenta in a mixture of water and whole milk until smooth and thickened, then folding in Parmesan cheese and butter for richness. Meanwhile, onions are softened and mushrooms cooked until browned and their liquid evaporates, enhancing their savory taste. Garlic and thyme add aromatic depth before canned diced tomatoes and swiss chard are incorporated and cooked to thicken into a flavorful vegetable sauce.
This vegetable mixture is layered over the prepared polenta in a baking dish, topped with shredded fontina cheese, and baked until bubbly and golden on top. The casserole offers a creamy yet firm polenta base with robust mushroom and chard textures, accompanied by fresh herbal notes and a mellow tomato sauce, all brought together by melted cheese.
This meal serves well as a vegetarian main or side dish and provides a rustic, warming option that highlights seasonal greens and mushrooms.
Ingredients
- 3 cups water
- 1 cup milk whole
- salt
- black pepper
- 1 cup polenta coarse-ground
- 2 ounces Parmesan Cheese grated
- 3 tablespoons butter unsalted
- 3 tablespoons olive oil
- 1 onion chopped fine
- 1 ½ pounds white mushrooms trimmed and sliced thin
- 3 garlic minced, cloves
- 1 tablespoon thyme minced fresh or 1 teaspoon dried
- 1 diced tomatoes 28-ounce can
- 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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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