Creamy parmesan polenta with mushrooms and greens? Yes please! This delicious dish is cooked low and slow for a cheesy polenta topped with mushrooms and Swiss chard sautéed in garlic. It’s a veggie-forward meal full of rich flavor you’ll want to make again and again!
Instructions
- In a dutch oven over medium heat, sauté the Swiss chard and garlic in half of the olive oil and salt and pepper, until wilted and garlic is aromatic. Remove from the pan.
- Add the mushrooms and cook for 3-5 minutes until soft. Remove from the pan and set aside with the swiss chard and garlic.
- In the dutch oven, bring 4.5 cups of water to a boil, slowly whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring often until polenta is cooked through (approximately 25 minutes).
- Stir in the parmesan cheese and remaining salt and pepper to finish. Top with cooked vegetables and serve warm.
