Our Certified Organic Rainbow Chard is as versatile as it is nutritious. To celebrate this autumnal gem, we’ve crafted a heartwarming recipe —the ‘Organic Rainbow Chard & Mushroom Polenta’. Imagine tender chard leaves, wilted to perfection, intertwined with garlic-infused mushrooms and a whisper of chilli, all cradled in a warm hug of creamy polenta.
This heartwarming dish is perfect for those chilly autumn evenings, providing both comfort and a burst of seasonal flavours. Enjoy the health benefits and rich taste of organic produce with every bite.
Ingredients:
- 1 bunch of organic rainbow chard, leaves and stems separated and chopped
- 2 tablespoons organic olive oil
- 2 cloves organic garlic, minced
- 200g organic mushrooms, sliced
- 1/4 teaspoon organic chilli flakes (optional)
- 1 cup organic polenta
- 4 cups organic vegetable stock
- 1 tablespoon organic butter
- 50g organic Parmesan cheese, grated
- Salt and pepper, to taste
Instructions:
Prepare the Polenta:
In a large saucepan, bring the organic vegetable stock to a boil. Gradually whisk in the organic polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30 minutes. Stir in the organic butter and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm over low heat, stirring occasionally.
Cook the Rainbow Chard:
Heat the organic olive oil in a large frying pan over medium heat. Add the organic garlic and chilli flakes, and sauté until fragrant, about 1 minute. Increase the heat to medium-high and add the organic mushrooms. Cook until they begin to brown, about 5 minutes. Add the chopped rainbow chard stems and cook for another 3 minutes until they start to soften. Finally, add the rainbow chard leaves and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
Assemble the Dish:
Spoon the warm polenta onto plates. - Top with the sautéed rainbow chard and mushrooms. Serve immediately and enjoy the embrace of autumn flavours!
