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Polenta with Mushrooms and Swiss Chard
Source: dLife

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

Prep Time: 35 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 145.8
Total Carbs 16.5 g
Dietary Fiber 3.7 g
Sugars 2.1 g
Total Fat 6.1 g
Saturated Fat 2.3 g
Unsaturated Fat 0.3 g
Potassium 330.6 mg
Protein 7.7 g
Sodium 428.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  cold water
1 cup  cornmeal
0 1/2 tsp  salt
3 tsp  extra virgin olive oil
1 each  large onion
1 each  large garlic cloves
3 cup  fresh mushrooms
4 cup  chopped swiss chard
1 pinch  salt and pepper
0 1/2 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.

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