Creamy Polenta with Sautéed Mushrooms and Chard and a Poached Egg

Apparently the groundhog saw his shadow….six more weeks of winter it is. Today was particularly chilly, but I´m not complaining–at least there is no ¨polar vortex¨ here in Seattle.

Today I didn´t have work so I decided to cook up something warm and comforting to fight the cold, and what could be more comforting than cheesy polenta? Nothing, that´s what.

My mom has a GREAT recipe for polenta on her cooking show that you can click here—->Polenta with Asiago Cheese

 Creamy Polenta with Sautéed Swiss Chard and Mushrooms with a Poached Egg

Ingredients:

POLENTA:

2 cups chicken stock (sub veg stock for vegetarians)

3 cups of water

1 cup of polenta

salt

butter or olive oil

1 cup of parmesan cheese

black pepper

(I followed the recipe to a T, except I added parmesan, and lots of it, and I did not let it set, and instead served it warm and mushy.)

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SWISS CHARD and MUSHROOMS:

1-2 cups sliced mushrooms (I used crimini)

1 head of red chard, de-stemmed and sliced in ribbons

butter

red wine

herbs (thyme and parsley are nice)

red pepper flakes

salt

pepper

1/4 cup of stock

DIRECTIONS:

Heat the skillet with butter and add the mushrooms. Add herbs, salt, stock, and wine and stir until soft and brown, about 20 minutes. Add black pepper and swiss chard and sauté until soft. If you want a little heat, add a few red pepper flakes.

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POACHED EGG:

Cookus does a good demo here.

Or, this one from Smitten Kitchen is good also.

Delicious meal that is very seasonal for winter. I highly recommend abundant red wine as a ¨side dish¨.

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