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2024-05-04 18:08:37
Rustic Polenta Casserole with Mushrooms and Swiss Chard
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America's Test Kitchen Vegetarian Cookbook
Ingredients
- 3 cups water
- 1 cup whole milk
- Salt and pepper
- 1 cup coarse-ground polenta
- 2 ounces Parmesan cheese, grated
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1 ½ pounds white mushrooms, trimmed and sliced thin
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 (28-ounce) can diced tomatoes
- 8 ounces Swiss chard, stemmed and cut into 1-inch pieces
- 4 ounces fontina cheese, shredded
Steps
Directions at ohmyveggies.com
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