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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Polenta with Mushrooms and Swiss Chard

Source: dLife

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

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 6.1 Fat, 1.0 Vegetables, 0.6 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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Servings

Ingredients

3.0
3 cup cold water 1.0
1 cup cornmeal 0.5
0 1/2 tsp salt 3.0
3 tsp extra virgin olive oil 1.0
1 each large onion 1.0
1 each large garlic cloves 3.0
3 cup fresh mushrooms 4.0
4 cup chopped swiss chard 1.0
1 pinch salt and pepper 0.5
0 1/2 cup grated Parmesan cheese

Directions

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