It’s finally raining in California- a rare and pleasant sight to see. Who knew I’d actually miss the rain {although I just got my fill after coming back from a weekend in Seattle!} But I was beginning to get worried about this months-long drought and the fact that we were sliding into March with no wet weather under our belts.

While this week’s rainy forecast is great for the state, it’s not for the waist. All I want to do is cozy down and eat every yummy thing in sight, including this White Cheddar Polenta with Chard and Wild Mushrooms! Nom, nom.

I can practically taste the cheesiness of the polenta and the bitterness of the chard right through that picture! Talk about something soul-warming and delicious! Doesn’t it look like the perfect meal to stir up on a dreary day? While I can’t wait to give this recipe a whirl, I also have to pay proper tribute to this kitchen- hello!


I’m in love with that cream pendant – the wood accented top is so lovely. And the way the hexagon tile backsplash doesn’t finish with a clean line?? That’s a brilliant design decision to highlight the tile’s geometric shape and honeycomb pattern. The all white dishes are a sight that never gets old for me and the streamlined white faucet plus European SMEG are just icing on the cake- of which, I want seconds!

See? Now I want cake to go along with my polenta. “Rain, rain…” you must go away! But for now, we cook!

Polenta with White Cheddar, Chard & Wild Mushrooms by Williams-Sonoma 


Sea salt and freshly ground pepper
1 1/2 cups polenta
2 bunches chard, tough stems removed
1 lb. assorted wild mushrooms such as chanterelles, porcini, morels or lobster mushrooms, cleaned and coarsely
1 fresh rosemary sprig
1 Tbs. extra-virgin olive oil
4 Tbs. unsalted butter
1 Tbs. minced shallots
1 cup white Cheddar cheese, shredded or crumbled


In a large saucepan over high heat, bring 8 cups water and 1 1/2 teaspoons salt to a boil. Add the polenta in a slow, steady stream, stirring constantly. Reduce the heat to low and cook, stirring often, until the polenta pulls away from the sides of the pan, 40-45 minutes.

Meanwhile, prepare the chard and mushrooms. Bring a large pot of water to a boil over high heat. Add the chard leaves, folding them to fit, and the rosemary sprig. Reduce the heat to medium and cook until the chard ribs are easily pierced with a fork, about 15 minutes. Drain well. Chop coarsely and squeeze dry. Set aside.

In a frying pan over medium-high heat, warm the olive oil and 1 tablespoon of the butter. Add the shallots and mushrooms and cook until the mushrooms are tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl. Reserve the juices.

When the polenta is ready, stir in the remaining 3 tablespoons butter, all but 1/4 cup (1 oz./30 g.) of the cheese, 1 teaspoon salt, and 1 teaspoon pepper and cook until the butter and cheese have melted, 3-4 minutes longer. Return the frying pan you cooked the mushrooms in to medium-high heat. Warm the juices, then add the chard and mushrooms and cook, stirring, until hot and well coated with the juices. Season with 1/2 teaspoons each of salt and pepper.

Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Serve at once. Serves 4-6.


PS: Perhaps you’re looking for something a little more, ahem, alcoholic to warm you up? Check out some of our go-to winter cocktails that we wrapped up last week, right here!

image 1 via The Minimalist Home // 2 + recipe via Taste Williams Sonoma 

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  1. The polenta dish looks absolutely delicious ! Thanks for sharing !

    XX Luba

    When fashion meets philanthropy and avant-garde and eclectic fuses with the timeless charm of tradicional, today on

  2. Oh my god i will go right now to but the ingredients to make that recipe! Looks so good!thx