Easy-peasy dinner in no time: Swiss chard, mushrooms, and baked polenta with a slightly spicy sauce.
Many of my favorite meals would never have been created had I not been forced to create something tasty in a short amount of time. The hunger drive, in combination with my need to eat flavorful, fresh, vegan food is a wonderful recipe for the creation of great tasting, easy dishes. At least I like them.
Last night, after teaching a water aerobic class and running, I was famished, in need of food, and quick. The husband and kids had already eaten dinner, and it must have been good because they hadn’t left any for me (it was hash brown night, and my husband makes some amazing homemade baked hash browns).
So I pulled out some ready-made polenta (the kind that comes in a roll and is pre-cooked), went out to my garden and cut some fresh swiss chard (which we have a ton of different greens, many of which I’m not all that crazy about, like mustard greens, but that’s another story altogether), and went back inside to create this dish. I relished making and eating it, especially since it wouldn’t be one that I would make for my husband since it’s heavy on the mushrooms (a food he thinks is absolutely repulsive).
The Materials:
- 2 rolls of baked polenta, cut into 1/4 rounds about 1/4 in” thick
- 1 large head of swiss chard (any kind will do)
- 2 cups sliced mushrooms
- 1-2 onions, chopped (depending on your preference)
For the sauce:
- 1 1/2 TBS Bragg’s liquid aminos (similar to soy sauce)
- 2 TBS. Deli Mustard (includes whole mustard seeds) NOT regular mustard
- pinch of cayenne pepper, or to taste (or none if you don’t like spice)
- 1/2 tsp. smoked paprika
- 1/2 tsp. granulated garlic
- 3/4 tsp. marjoram flakes
- Freshly ground pepper and sea salt to taste
- 2-3 TBS basalmic vinegar
How to make:
Heat a cast-iron or non-stick skillet on medium heat. Add chopped onions. Stir occasionally for 5 minutes (no need to add water, and definitely not oil), or until soft. Add mushrooms and chopped swiss chard and stir until cooked thoroughly. Mix all ingredients for the sauce and pour over stir-fry until coated. Remove the contents from heat.
In another skillet (or wash out and use the same one), over medium-high heat, warm the polenta, and flip occasionally until warmed thoroughly. Polenta will be warm and soft, but still remain it’s shape. Or for crispy polenta, bake at 425 F for 15 minutes.
Serve the swiss chard and mushrooms over the polenta.
Enjoy!
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