Mushroom Polenta Pie Here’s a soothing warm golden dish that will please everybody. Spinach or other dark greens could replace the Swiss chard if you prefer. This casserole is especially good topped with Tomato Wine Sauce. To make this recipe most efficiently, prepare the polenta first and chop the other ingredients for the dish while it simmers. Serves 4 to 6 Preparation time: 35 minutes Baking time: 25 minutes Ingredients • 3 cups water • 1 cup cornmeal • ½ tsp. salt • 3 tsp.. Extra-virgin olive oil • 1 large onion, chopped • 1 large garlic clove, minced or pressed • 3 cups thinly sliced mushrooms (about 10 ounces) • 4 cups stemmed and chopped Swiss chard leaves, lightly packed dashes of salt and ground black pepper ½ cup freshly grated Parmesan cheese Preparation Bring 2 cups of the water to a boil in a medium saucepan. While the water heats, stir the remaining cup of water into the cornmeal. When the water boils, whisk the wet cornmeal into it. Add the salt and 1 teaspoon of the oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring often to prevent sticking. Remove from the heat. Prepare a 7X12-inch nonreactive baking dish with cooking spray or a very light coating of oil. Spread the polenta evenly over the bottom of the baking dish and set aside. Preheat the oven to 400 degrees. Warm the remaining 2 teaspoons in a large, preferably nonstick, skillet. Add the onions and garlic and sauté on medium heat until the onions are soft, about 10 minutes, stirring occasionally. Add the mushrooms and continue to cook until they are tender and have released their juices, about 5 minutes. Stir in the Swiss chard, sprinkle with salt and pepper, and cook, stirring often, for 2 to 3 minutes, until the chard has wilted. Spread the sautéed vegetables evenly over the polenta and top with the Parmesan. Bake for 20 to 25 minutes, or until sizzling hot. Cool for at least 10 minutes before cutting. Nutritional Analysis Per 7-oz serving: 179 g protein, 6.3 g fat, 22.9 g carbohydrates, 2.6 g saturated fatty acids, .5 g polyunsaturated fatty acids, 2.8 g monounsaturated fatty acids,9 mg cholesterol, 462 mg sodium, 2.8 g total dietary fiber