I’m not sure if polenta is actually dash-friendly, but I feel it’s healthier than pasta and white rice, so I’m including it here on my blog.
3 c water
1 c milk
1 c polenta
2 oz. grated Parmesan cheese
1 onion, finely chopped
1 1/2 lb. sliced mushrooms
3 garlic cloves, minced
1 T. fresh thyme
1 c. marinara sauce
8 oz. swiss chard, stemmed and cut into 1″ pieces
4 oz. shredded mozzarella cheese
Salt & pepper
Preheat the oven to 400.
Add water, milk and polenta into a large pot. Bring slowly to a boil, stirring constantly.
Cover and turn down heat. Cook for about 20 minutes, stirring often.
In the meantime, add some olive oil in a pan.
Add the onions and sauté until translucent.
Add the mushrooms and cook until the water has evaporated and they have browned..
Stir in the garlic and thyme.
Stir in the marinara sauce. Add the swiss chard a little at a time until it has all wilted. Season with salt and pepper.
Once the polenta is cooked, remove from heat and add the parmesan cheese, salt and pepper. Stir to melt the cheese.
Place the polenta into a rectangular baking dish and smooth out to make it even.
Top with the swiss chard mixture.
Top with grated mozzarella cheese.
Bake in the oven for about 20 minutes.