Tasty Tuesday: Polenta, Chard & mushrooms

As part of my one word for 2013 (joy), I decided to add food that makes me happy. I like seeing a rainbow on my plate-nature has some really great options out there. The powers that be encourage us to eat a variety of foods and colors to amp up health benefits. Eating healthy doesn't always mean slaving away in the kitchen or buying weird things.

One of my favorite quick, easy meatless meals is polenta cakes with Swiss chard.

Sounds exotic, right?

Try super easy.

Polenta is basically cornmeal and water, cooked to a thick consistency. You can make your own or buy it prepared. For this dish, I buy the tube and slice it.

Swiss chard is considered one of the healthiest vegetables. It's a member of the beet family, and the color refers to the stalk not the leaves. I prefer red Swiss chard, which when cooked is similar to fresh spinach in consistency.

Add mushrooms, garlic, nuts and olive oil and its bliss.

1 bunch Swiss chard, trimmed
1 tube polenta, sliced
1 c mushrooms chopped
Minced garlic
Walnuts
Olive oil
Parmesan cheese

Blanch the chard prior to sautéing it.
In a sauté pan, sauté garlic in olive oil and lightly brown the polenta. Set aside & keep warm (I out it in the oven on 300). Add mushrooms, cook through. Add chard and walnuts, cook till wilted.

To serve: put chard & mushrooms on top of polenta round, top with Parmesan.