White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos

After you say the mouthful that is this recipe then open wide to take a big bite.  Go ahead.  Do it.  You'll be glad you did!

I can remember a time in my cooking career when I would buy the polenta in a tube.  Then I met some lovely cooking friends who taught me the beauty, and ease, of fresh cooked.  The tiny bit of effort is worth it for the creamy goodness presented on the plate.  If you want to eat firm polenta it is quite easy to make in advance, let firm then fry or grill.

But back to this recipe.  Besides the amazing polenta you are getting fabulous meaty mushrooms sizzled with garlic paired nicely with the bite of greens.

White Cheddar Polenta would be a great side dish served with shrimp, but it will also make a hearty vegetarian main dish.

White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos (Recipe by Epicurious)

• 3 medium portobello mushrooms
• 3 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 4 cups water
• 1 1/2 teaspoons salt
• 1 cup polenta (coarse cornmeal) or yellow cornmeal
• 2 tablespoons (1/4 stick) butter
• 1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
• 1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
• 1 10-ounce bag fresh spinach leaves

Preheat oven to 400°F. Oil 11x7x2-inch 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, 25 minutes.

Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.

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