Polenta with Swiss Chard & Mushrooms



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

Olive oil


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.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s