Cheesy Polenta with Mushrooms and Greens
Ingredients:
Cheesy Polenta:
- 2 cups (480 ml) low-sodium vegetable broth
- 1/2 tsp salt
- 1/2 cup (61 g) medium grind cornmeal
- 1/2 Tbsp olive oil
- 2 Tbsp nutritional yeast, plus more to taste
- Black pepper, to taste
Garlicky Mushrooms and Greens:
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 8 oz (227 g) crimini or button mushrooms, rubbed clean and sliced
- Pinch of salt
- 1/2 tsp dried thyme
- 1/2 bunch Swiss chard (about 4 leaves), stems removed and cut into ribbons (about 3 cups or 108 g)
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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To make Cheesy Polenta: In a medium pot, heat broth over high heat until it comes to a boil. Add salt. Lower to a simmer.
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Whisk cornmeal into the broth. Cook the polenta, stirring frequently, wearing an oven mitt to protect your arm (polenta spatters!). Continue cooking for 10–15 minutes, or until the polenta is pulling away from the sides of the bowl and is thick—it should be a little hard to stir continuously.
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Stir in oil and nutritional yeast. Check the polenta for seasoning and add extra salt and black pepper to taste (if you like, you can also stir in some garlic powder for garlicky flavor). Set the polenta aside.
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To make Garlicky Mushrooms and Greens: In a large frying pan or skillet, heat oil over medium-low heat. Add shallot and cook for 3–4 minutes, or until translucent and tender. Add garlic and cook for another 2 minutes, or until the garlic is very fragrant. Add mushrooms and sprinkle with salt (this will help them to release their juices) and thyme. Cook for 8 minutes, or until mushrooms are tender and some of their liquid has evaporated.
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Add chard to the skillet or pan. Cover the skillet or pan for a minute, until the greens have wilted. Uncover and sauté the greens for 2–3 minutes, or until they're tender but still bright green.
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To serve, divide the hot Cheesy Polenta into two bowls. Top each with half of the Garlicky Mushrooms and Greens. Top with an extra sprinkle of nutritional yeast, if desired.
Notes:
Simplify this recipe: If you like, you can use 3–4 cups (90–120 g) pre-washed, packaged baby spinach in place of chard.
Storage tip: Store the Cheesy Polenta and Garlicky Mushrooms and Greens separately overnight in the refrigerator. To reheat the polenta, you may need to add a splash of nondairy milk or water to the pan as you warm it up. Use a whisk to stir it as it reheats.
Nutrition Information Per Serving:
322 calories, 11.9 g total fat, 1.7 g saturated fat, 1.6 g polyunsaturated fat, 7.8 g monounsaturated fat, 0 mg cholesterol, 960 mg sodium, 835 mg potassium, 46.1 g total carbohydrates, 6.7 g fiber, 5 g sugar, 10.9 g protein, 5% calcium, 28% iron
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