Mushroom Polenta Casserole

 

 

 

We loved this vegetarian recipe from Moosewood Restaurant Low-Fat Favorites from the Moosewood Collective.

The amazing Molly Katzen helped to start the vegetarian Moosewood Restaurant in Ithaca, N.Y. She left it in 1978. I have several cookbooks by her and the separate Moosewood Collective.

I used extra mushrooms (18 oz. of button and baby Bellas), substituted spinach for Swiss chard, and added goat cheese to the polenta for more creaminess and flavor. (Yes, this is from a low-fat cookbook, but I needed more protein.) I also added smoked paprika to the mushrooms and used extra Parmesan. My changes are incorporated.

Isn’t the old tablecloth fun? It was a gift from my mother-in-law, who was downsizing.

 

 

Mushroom Polenta Casserole

 

3 cups water

1 cup cornmeal

1/2 tsp. salt

3 tsp. olive oil, divided use

4 oz. goat cheese

1 large onion, chopped

1 large garlic clove, minced or pressed

1 lb. to 18 oz. thinly sliced mushrooms

2 tsp. smoked paprika

4 cups stemmed and chopped Swiss chard leaves, lightly packed, or about 1/2 lb. baby spinach

Dashes of salt and pepper

1/2 to 1 cup shredded Parmesan cheese

 

Prepare a 7-by-12-inch nonreactive (glass or ceramic) baking dish with cooking spray or a very light coating of oil.

Bring 2 cups of water to a boil in a medium saucepan. As it heats, stir the remaining cup of water into the cornmeal in a small bowl. When the water boils, whisk the wet cornmeal into it. Add the salt and 1 tsp. of the oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring often to prevent sticking. When the polenta is cooked, stir in the goat cheese until it melts and is incorporated. Remove from the heat. Spread the polenta evenly over the bottom of the prepared dish and set aside.

Preheat the oven to 400.

Heat the remaining 2 tsp. of oil in a large, preferably nonstick skillet. Add the onions and garlic and saute over medium heat until the onions are soft, about 10 minutes, stirring occasionally.

Add the mushrooms and continue to cook until they are tender and have released their juices, 5 to 10 minutes. Sprinkle with smoked paprika. Stir in the greens and sprinkle with the salt and pepper. Cook, stirring often, for 2 to 3 minutes, just until the leaves have wilted.

Spread the sauteed vegetables evenly over the polenta and top with the Parmesan. Bake 20 to 25 minutes or until sizzling hot. Cool for 10 minutes before cutting.

Serves 4 to 6.

Reheats well.