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This is an easy, low-cal and soothing dish that will please everyone. The recipe calls for Swiss chard, but you can replace it with spinach or other dark greens if you prefer.


Mushroom Polenta Pie

  • 3  cups water
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 3 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 3 cups thinly sliced mushrooms (about 10 oz)
  • 4 cups stemmed and chopped Swiss chard leaves, lightly packed
  • dashes of salt & fresh ground black pepper
  • 1/2 cup freshly grated Parmesan cheese

Bring 2 cups of the water to a boil in a medium saucepan.  While the water heats, stir the remaining cup of water into the cornmeal.  When the water boils, whisk the wet cornmeal into it.  Add the salt and 1 teaspoon of the oil, cover, and simmer on very low heat for 20-25 minutes, stirring often to prevent sticking.  Remove from the heat.  Prepare a 7×12-inch nonreactive baking dish with cooking spray or a very light coating of oil.  Spread the polenta evenly over the bottom of the baking dish and set aside.Preheat the oven to 400 degrees.

Warm the remaining 2 teaspoons of oil in a large skillet.  Add the onions and garlic and saute on medium heat until the onions are soft, about 10 minutes, stirring occasionally.  Add the mushrooms and continue to cook until they are tender and have released their juices, about 5 minutes.  Sire in the Swiss chard, sprinkle with salt and pepper, and cook, stirring often, for 2 to 3 minutes, until the chard has just wilted.

Spread the sauteed vegetables evenly over the polenta and top with the Parmesan.  Bake for 20 to 25 minutes.

6 servings