Oven-Baked Gruyere Polenta with Sautéed Chard, Mushrooms and Smoked Paprika Garlic Butter
Servings: 4
Ingredients
- For the oven-baked gruyere polenta
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion, diced
- 2 garlic cloves, finely chopped
- 4 cups chicken stock, for homemade chicken stock click here
- 1 cup coarse cornmeal
- 2 tablespoons unsalted butter
- 3/4 cup gruyere cheese
- 2 tablespoons mascarpone cheese
- 1 teaspoon kosher salt
- sautéed chard and mushrooms, see below for recipe
- smoked paprika and garlic butter, see below for recipe
Sautéed Mushrooms and Chard
- 2 tablespoons unsalted butter
- 16 ounces mushrooms, I prefer shitake, rough chopped
- 3 garlic cloves, rough chopped
- 1/2 teaspoon kosher salt
- 1 rosemary sprig
- 1/2 cup pinot grigio
- 4 cups packed chard leaves, about 9 to 10 leaves, stems removed and leaves chopped
Smoked Paprika and Garlic Butter
- 3 tablespoons unsalted butter
- 2 garlic cloves, rough chopped
- 1/2 teaspoon smoked paprika
Instructions
- In a large saucepan over medium heat soften the onion and garlic in the olive oil, about 5 to 6 minutes. Add the chicken stock and increase heat to high. Bring to a boil.
- Constantly whisking, slowly add the cornmeal (about 2 tablespoons at a time) to the stock. Cover the polenta and place in the oven. Cook for 45 minutes, stirring every 15 minutes to prevent burning and clumping.
- Remove the polenta from the oven. Add the butter and stir well to incorporate. Add the gruyere, mascarpone and salt. Stir well.
- Plate the polenta and top with sautéed chard, mushrooms and a light drizzle of smoked paprika-garlic butter.
Sautéed Mushrooms and Chard
- Melt the butter over medium heat in a large skillet. Add the mushrooms, garlic, salt and rosemary to the pan. Cook the mushrooms until they have released their liquid, reabsorbed it and become softened, about 15 minutes. Stir occasionally.
- Add the wine and bring to a boil. Allow the wine to be absorbed by the mushrooms, about 8 minutes. Place the chard into the skillet, turn the chard to coat with the butter. Cook for 5 minutes or until desired doneness.
Smoked Paprika and Garlic Butter
- In a small saucepan, melt the butter over medium-low heat. Add the paprika and allow to cook for about 2 to 3 minutes. Add the garlic and cook until aromatic, about 1 minute. Serve with meats or polenta.
Notes
The type of chard needed for this recipe is up to you. I have used a variety of chard—swiss, rainbow, red. You can use what is most available at your market.
The Smoked Paprika and Garlic Butter recipe was inspired by a Food and Wine recipe a few years back. If serving a large crowd, double the recipe.
