Chèvre Polenta Recipe

Prepare polenta

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1.5 cups coarse polenta, whisking to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy and grains are tender.

Finish with butter and chèvre

Remove polenta from heat. Stir in 2 tbsp unsalted butter, 4 oz crumbled chèvre, 1/2 tsp black pepper, and taste for seasoning; add additional salt if needed. Cover and keep warm while you finish other components. If polenta thickens too much, loosen with up to 1/4 cup warm milk or stock.

Season mushrooms

Preheat oven to 425°F (220°C). Toss 12 oz sliced trumpet mushrooms with 2 tbsp olive oil, 1 tsp fresh thyme leaves, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Roast

Arrange mushrooms in a single layer on a rimmed baking sheet. Roast for 12–18 minutes, turning once halfway through, until edges are golden and mushrooms are tender. Remove from oven and keep warm.

Sauté aromatics and stems

Heat 1 tbsp olive oil in a wide skillet over medium heat. Add 1 large chopped shallot and 1 minced garlic clove; sauté 1–2 minutes until fragrant. Add the diced chard stems and cook 3–4 minutes until beginning to soften.

Braise leaves

Add 10 oz chopped chard leaves, 1/2 cup stock, 1 tsp red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper. Cover and reduce heat to medium-low. Cook 4–6 minutes, stirring occasionally, until leaves are wilted and liquid mostly reduced. Uncover and cook a minute more to concentrate flavor. Keep warm.

Reduce wine with aromatics

In a small saucepan over medium heat, combine 1/2 cup dry red wine and 1 tsp minced shallot. Add 1 sprig thyme and 1 bay leaf. Bring to a simmer and reduce by about half (3–5 minutes) to concentrate flavor.

Add stocks and finish

Add 1 cup beef demi-glace and 1/2 cup beef or veal stock to the reduced wine. Simmer gently 5–8 minutes until slightly thickened. Remove thyme sprig and bay leaf. Off heat, whisk in 1 tbsp cold cubed butter to enrich and gloss the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper, adjust to taste. Keep warm; if sauce cools and thickens, rewarm gently and whisk to emulsify.

Divide warm chèvre polenta among 4 plates (about 1/2 cup per serving). Spoon braised chard beside or over the polenta. Arrange roasted trumpet mushrooms on top or alongside.

Drizzle 2–3 tbsp warmed red wine beef jus over the mushrooms and polenta (reserve any extra sauce). Crumble remaining 2 oz chèvre over the dish, sprinkle lemon zest and 1 tbsp chopped parsley. Serve immediately.