Polenta with mascarpone, chard, and portobello mushrooms
Vegetarian, Gluten-Free, Soy-Free
Polenta is just a fancy name for cornmeal mush, one of the most delicious and comforting foods around. It’s also full of fiber. Meaty portobellos are loaded with B vitamins; antioxidant-rich chard, plus an indulgent finish of mascarpone, all place this dish at the perfect intersection of nutrition and flavor.
- ½ cup polenta
- ¼ cup grated Parmesan
- 2 tablespoons mascarpone
- 1 to 2 shallots
- ½ pound Swiss chard
- 1 to 2 garlic cloves
- ½ pound portobello mushrooms
- ½ teaspoon Aleppo chile (optional)
- 1 teaspoon sherry vinegar
Cook the polenta
Prep the vegetables
- Peel and chop the shallot.
- Strip the chard leaves from the stems; coarsely chop the leaves and thinly slice the stems, keeping them separate.
- Finely chop the garlic.
- Remove stems from the portobellos; cut the caps into ¼-inch-thick slices.
Cook the vegetables
Add the portobellos, season with salt, and cook, stirring occasionally, until the mushrooms are soft and the shallot mixture is lightly caramelized, 5 to 6 minutes.
Stir in the chard leaves and ¼ cup of water and cook until the leaves are just wilted and most of the liquid has evaporated, 3 to 4 minutes. Remove from the heat and stir in the sherry vinegar. Season to taste with more salt and pepper, if needed.
Calories: 510, Protein: 16 g, Fiber: 6 g, Total Fat: 30 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 10 g, Cholesterol: 40 mg, Sodium: 1100 mg, Carbohydrates: 46 g, Added Sugar: 0 g. Contains: Milk