Polenta, Mushroom and Swiss Chard Casserole

• 1 cup Polenta
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil
• 1 Onion, Diced
• 8 ounces, weight Baby Bella Mushrooms, Thinly Sliced
• 3 cloves Garlic, Minced
• 1 teaspoon Dried Thyme
• 28 ounces, weight Canned Diced Tomatoes
• 8 ounces, weight Swiss Chard, Stems Removed And Greens Cut Into 1" Pieces
• 8 ounces, weight Fresh Mozzarella, Torn Into Small Pieces
• Salt And Pepper, to taste

1. 1.
2. Preheat the oven to 400 degrees F.
3. 2.
4. Cook the polenta according to package instructions.
5. When it is done, remove it from the heat, stir in the butter, and season with salt and pepper to taste.
6. Pour polenta into a 13x9 baking dish and smooth into an even layer.
7. 3.
8. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat.
9. When the oil is hot, add the onion and cook until the onion is softened, about 5 minutes.
10. Add the mushrooms and cook until they have released their liquid and are well browned, about 15-20 minutes.
11. 4.
12. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
13. Stir in the tomatoes and their juices and bring to a simmer.
14. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
15. Stir in the Swiss chard, one handful at a time, and cook until wilted, about 2 to 4 minutes.
16. 5.
17. Spread the mushroom mixture evenly over the polenta, and evenly sprinkle with the pieces of fresh mozzarella.
18. Bake casserole until warmed through and the cheese is melted, about 10 to 15 minutes.
19. Remove from oven.
20. Let it cool for 10 minutes before serving.
21. Adapted from The Complete Vegetarian Cookbook by Americas Test Kitchen.

polenta, butter, olive oil, onion, bella mushrooms, garlic, thyme, tomatoes, weight swiss chard, mozzarella, salt

Taken from tastykitchen.com/recipes/main-courses/polenta-mushroom-and-swiss-chard-casserole/ (may not work)