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Before you jump to Swiss Chard and Mushroom Polenta recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.

Eating healthy foods tends to make all the difference in the way we feel. Increasing our consumption of healthy foods while lowering the intake of unhealthy types contributes to a more healthy feeling. Eating more vegetables helps you feel much better than eating a portion of pizza. This can be a problem, nonetheless, when it comes to eating between meals. You can spend hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.

If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run can easily be more healthy with whole grain chips and crackers. Choosing whole grain snacks is always much better than eating the refined grains we commonly obtain in our grocery stores.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to swiss chard and mushroom polenta recipe. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Swiss Chard and Mushroom Polenta:

1. Provide 150 grams Cornmeal
2. Provide 800 ml Water or thin soup stock
3. You need 1 tbsp Butter
4. You need 3 tbsp Parmesan cheese (optional)
5. You need 3 large leaves Swiss chard
6. Prepare 10 Button mushrooms
7. Get 1 bunch Pine nuts (or other nuts or seeds)
8. Get 1/2 Onion
9. Provide 1 tbsp Olive oil
10. Prepare 1 Salt and pepper

Steps to make Swiss Chard and Mushroom Polenta:

1. Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces.
2. Slice the mushrooms and onions.
3. Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
4. Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper.
5. Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water.
6. The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring.
7. After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste.
8. Polenta becomes firm once it cools. You can then slice it and grill it. (The photo shows firm polenta that I made with 600 ml of water).

Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Swiss chard is fantastic because you can eat the stems and no need to worry about being bitter. The polenta was cooked in veggie broth. Because the polenta is soft, it tends to stick even with a good amount of oil in the bottom of some pans, and you lose what I think is the best part: the golden crispy outside. Swiss chard is sauteed in olive oil with mushrooms and roasted red pepper in this colorful vegetarian side dish seasoned with white wine.

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