Serves 4
Prep time: 15 minutes
Total time: 30 minutes
INGREDIENTS
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2 cups|500 ml beet juice
2 cups|500 ml whole milk
1 cup|170 grams quick-cooking polenta
6 tablespoons|80 grams grams unsalted butter
2 naval oranges
kosher salt and freshly ground black pepper, to taste
8 ounces|230 grams Swiss chard
2 tablespoons olive oil
2 garlic cloves, minced
8 ounces|225 grams mixed mushrooms, quartered if buttons or shiitake, separated in 2-inch pieces if beech mushrooms
DIRECTIONS
- Bring the beet juice and milk to a low simmer in a medium saucepan over medium. Add the polenta and cook, stirring occasionally, until thick, about 5 minutes. Fold in 4 tablespoons|60 grams butter until melted and combined. Zest in one of the oranges and squeeze in the juice. Season with salt and pepper and keep warm.
- Remove the stems from the Swiss chard and dice. Roughly chop the leaves and set aside.
- Melt the remaining butter with the oil in a large skillet over medium-high. Add the Swiss chard stems and garlic and cook until the stems are slightly soft, about 3 minutes. Add the mushrooms and cook, tossing occasionally, until slightly golden, 6 minutes more. Add the Swiss chard leaves and cook until wilted, 1 to 2 minutes. Season with salt and pepper.
- Divide the polenta among plates and top with the mushroom and Swiss chard mixture. Zest the remaining orange over each dish and serve.
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