Make Ahead
1 INSTRUCTIONS
Bring water and milk to boil in large saucepan over medium-high heat. Stir in 1 teaspoon salt, then very slowly pour polenta into boiling liquid while stirring constantly in circular motion with wooden spoon. Reduce to gentle simmer, cover partially, and cook, stirring often and making sure to scrape bottom and sides of pot clean, until polenta no longer has raw cornmeal taste, all liquid has been absorbed and mixture has uniformly smooth but very loose consistency, 15 to 20 minutes.
2
Off heat, stir in Parmesan and butter and season with salt and pepper to taste. Pour polenta into 13 X 9 inch baking dish and let set up slightly while preparing topping.
3
Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add mushrooms and cook until mushrooms have released their liquid and are well browned, about 15 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
4
Stir in tomatoes and their juice, bring to simmer and cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in chard, 1 handful at a time and cook until wilted, 2 to 4 minutes. Season with salt and pepper to taste. Spread mushroom mixture evenly over polenta.
5
Sprinkle fontina evenly over top. Bake until hot throughout and cheese is melted about 20 minutes. Let cool for 5 minutes. Serve
TO MAKE AHEAD: ]Casserole, prepared through step 4, can be refrigerated for up to 24 hours.
To bake, cover with aluminum foil and bake in 400-degree oven until bubbling at edges, about 30 minutes, then remove foil, sprinkle with fontina and bake until cheese melts, 10 to 15 minutes.
WHY THIS RECIPE WORKS: For a hearty vegetarian polenta casserole, we turned to meaty-tasting mushrooms, which we sauteed until all their liquid evaporated and they were well browned. Garlic and thyme added depth of flavor, and simmering tomatoes with the mushrooms ensured we didn't lose any of the flavorful fond developed while cooking the mushrooms. To bulk up this dish and add a bright vegetal flavor, we used Swiss chard, which we cooked briefly in the skillet to take away its raw bite, counting on the oven to cook the chard the rest of the way. Sprinkled with flavorful fontina cheese to finish, this casserole made a satisfying vegetarian main course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 143 | ||
Calories from Fat: 126 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 131.4mg | 5 % | |
Potassium 22.2mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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