Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces.
Slice the mushrooms and onions.
Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft.
Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper.
Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water.
The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring.
After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste.
Polenta becomes firm once it cools. You can then slice it and grill it. (The photo shows firm polenta that I made with 600 ml of water).
Story Behind this Recipe
I found some cornmeal that I had forgotten about and never opened, so I cooked it with the Swiss chard that I harvested. I love to eat it this way.
I like soft and creamy polenta, so this will turn out soft. Adjust the recipe to your desired consistency. You can try variations of this recipe with spinach, shimeji mushrooms, or whatever vegetables you have on hand. I recommend adding nuts or seeds, too.