Wednesday, November 12

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Last night a friend and I met at Swagat Indian Restaurant for dinner and then went to the public library for a planning session. We're planning a Mardi Gras dinner for the Madison Herb Society in March. We met to coordinate the menu which I really enjoy. It should be a great dinner. Arthur was on his own for dinner.

For dinner on Wednesday I made Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portabello Mushrooms which was a recipe in the cheese newsletter from Harmony Valley Farm.

4 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 teaspoons salt
1 cup polenta (coarse cornmeal)
2 tablespoons butter
1 cup grated sharp cheddar cheese (about 4 ounces) (other cheeses can be used)
1 bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips (other greens can be substituted) I used some brussels sprouts leaves that came in one of my boxes--I didn't even know you could eat them!
1 8-ounce bag fresh spinach leaves
1/2 cup chicken or vegetable broth

Preheat oven to 400°F. Oil a glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil.
Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 20 minutes.

Meanwhile cook the polenta. I cooked mine in the microwave because that way I know it won't burn or stick. It can also be cooked on top of the stove. Combine 4 cups water and 1 teaspoon salt and add the polenta. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, then cheese. Season with pepper.

Heat 2 tablespoons oil in large skillet and add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard or other green and saute until almost tender. I added some broth. Add spinach and sauté until it barely wilts, about 4 minutes or less. Season with salt and pepper.

Spoon polenta onto plates. Top with greens and portobello mushrooms.

This is very satisfying dish for a chilly fall night.

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