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  • Polenta with Pancetta, Rainbow Chard and Button Mushrooms

    1 vote
    Polenta with Pancetta, Rainbow Chard and Button Mushrooms
    Servings: 1
    by To Catch A Cook
    11 recipes
    >
    This time of year, I crave warm, fulfilling dishes (short-ribs, anyone?!), but I don’t like what it does to my healthy eating plan. This recipe is a great way to fulfill that warm, cozy, hot meal craving, but keeps it on the light side with just a touch of pancetta and hearty veggies like rainbow chard and mushrooms.

    Ingredients

    • 1 cup polenta
    • ¼ cup parmesan cheese
    • 4 oz Pancetta
    • 2 shallots, chopped
    • 2 garlic cloves, minced
    • 1 large bunch of Swiss Chard, ribs cuts out and leaves chopped
    • 2 cups Button Mushrooms, sliced
    • ¼ cup white wine.
    • 2 tablespoons Balsamic Vinegar
    • Red Chili Flakes
    • Salt, Pepper, Olive Oil

    Directions

    1. Prepare Polenta according to package directions. Stir in parmesan, salt and pepper to taste. Set aside.
    2. Crisp the pancetta in a heavy bottomed sauté pan over medium-low heat. Remove and drain on paper-towels. Add a drizzle of olive oil to the pan and sauté the shallots about 2 minutes. Add the chard and garlic. Sauté about 5 minutes, or until the leaves start to wilt. Add the mushrooms, sauté about 6 minutes until cooked but not too soft. Add the white wine and sauté an additional 4 minutes. Season with the chili flakes, salt and pepper. Drizzle with the balsamic vinegar.
    3. Place the polenta in a serving bowl and top with the mushroom-chard mixture. Enjoy!

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