Rustic Polenta Casserole with Mushrooms and Swiss Chard

This Rustic Polenta Casserole with Mushrooms and Swiss Chard is a hearty and satisfying vegetarian dish that brings together the earthy flavors of meaty mushrooms, tangy tomatoes, and the freshness of Swiss chard. The creamy polenta serves as a comforting base for the flavorful toppings, making it a delicious main course option for a family dinner or a gathering with friends. The combination of ingredients creates a rich and savory casserole that is sure to impress even the most discerning palates.

Serves 6 to 8

INGREDIENTS:

• 3 cups water
• 1 cup whole milk
• Salt and pepper to taste
• 1 cup coarse-ground polenta
• 1 cup grated Parmesan cheese
• 1½ pounds white mushrooms, trimmed and sliced thin
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 (28-ounce) can diced tomatoes
• 8 ounces Swiss chard, stemmed and cut into 1-inch pieces
• 4 ounces fontina cheese, shredded

INSTRUCTIONS:

1. In a large saucepan, bring water and milk to a boil over medium-high heat. Stir in 1 teaspoon of salt.
2. Slowly pour the polenta into the liquid in a steady stream while continuously stirring with a wooden spoon.
3. Reduce the heat to a gentle simmer, cover the saucepan, and cook, stirring often, until the mixture has a smooth, thick consistency (approximately 15 to 20 minutes).
4. Remove the saucepan from the heat, and stir in the grated Parmesan and butter. Season with salt and pepper to taste.
5. Pour the polenta into a 13 by 9-inch baking dish and smooth it into an even layer.
6. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
7. In a 12-inch skillet, heat the olive oil over medium heat until shimmering. Add the chopped onion and ½ teaspoon of salt, and cook until the onion softens (about 5 minutes).
8. Add the sliced mushrooms to the skillet and cook until they release their liquid and turn well browned (approximately 25 minutes).
9. Stir in the minced garlic and thyme, and cook for about 30 seconds until fragrant.
10. Add the diced tomatoes with their juice to the skillet, bring to a simmer, and cook for about 10 minutes until the sauce thickens.
11. Gradually stir in the Swiss chard, adding it one handful at a time, and cook until wilted (about 2 to 4 minutes). Season with salt and pepper to taste.
12. Evenly spread the mushroom and Swiss chard mixture over the prepared polenta in the baking dish.
13. Sprinkle the shredded fontina cheese on top of the casserole.
14. Bake the casserole in the preheated oven until it’s warmed through and the cheese is melted (approximately 10 to 15 minutes).
15. Let the casserole cool for about 5 minutes before serving.

TIPS:

• Use Coarse-Ground Polenta: Coarse-ground polenta provides a better texture and mouthfeel to the casserole. Avoid using instant polenta as it may not yield the same results.
• Browning the Mushrooms: Take your time when sautéing the mushrooms. Allowing them to release their liquid and turn golden brown adds depth and a rich umami flavor to the dish.
• Reducing the Tomato Sauce: It’s crucial to simmer the tomato-mushroom mixture until it thickens, concentrating the flavors and preventing the sauce from becoming too watery when the Swiss chard releases its moisture.
• Swiss Chard Cooking Time: Keep an eye on the Swiss chard while cooking in the skillet. Cook it briefly to remove the raw bite but don’t overcook it, as it will continue to cook in the oven.

SERVING SUGGESTION:

This Rustic Polenta Casserole pairs wonderfully with a side salad or some crusty bread. It also reheats well, making it a great option for leftovers the next day.

Enjoy this comforting and flavorful Rustic Polenta Casserole with Mushrooms and Swiss Chard as a delicious and wholesome addition to your family meals or gatherings. The combination of textures and tastes makes it a standout dish that is sure to become a favorite in your recipe collection.