Source: dLife

A dish of polenta, mushrooms and chard that will please everybody.

Servings

3 cup cold water
1 cup cornmeal
0.5 tsp salt
3 tsp extra virgin olive oil
1 large onion , chopped
1 large garlic cloves , minced or pressed
3 cup fresh mushrooms (about 10 ounces)
4 cup chopped swiss chard , lightly packed
1 pinch salt and pepper
0.5 cup grated Parmesan cheese

1 Bring 2 cups of the water to a boil in a medium saucepan.
2 While the water heats, stir the remaining cup of water into the cornmeal. When the water boils, whisk the wet cornmeal into it.
3 Add the salt and 1 teaspoon of the oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring often to prevent sticking.
4 Remove from the heat.
5 Lightly coat an 8x12-inch baking dish with oil and preheat the oven to 400 degrees F.
6 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.
7 Add the mushrooms and continue cooking until they have released their juices, about 5 minutes.
8 Stir in the Swiss chard, sprinkle salt and pepper, and cook, stirring often, for 2 to 3 minutes, until the chard has just wilted.
9 Spread the sauteed vegetables evenly over the polenta and top with the parmesan cheese.
10 Bake for 20 to 25 minutes, or until sizzling hot. Cool for at least 10 minutes before serving.

Spinach or other dark greens could replace the Swiss chard if you prefer.