Chard, Mushrooms and Beans over Parmesan Polenta

In an extra-large skillet, cook onion in hot oil over medium heat for 3 minutes or until onion is tender. Add chard stems, mushrooms, garlic and red pepper. Cook and stir for 5 minutes more or until stems and mushrooms are tender. Add the 1/4 cup broth and the wine. Cook and stir for 1 minute more. Stir in chard leaves and beans. Cook 2 minutes or until the chard just wilts and the mixture is heated through, turning with tongs. Drizzle with balsamic vinegar. Toss to combine. Season to taste with salt and pepper.

Meanwhile, in a medium saucepan, bring the 2-3/4 cups broth to a boil. In a small bowl, stir together the cornmeal and cold water.

Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low; cook for 10 to 15 minutes or until mixture thickens and cornmeal tastes cooked, stirring frequently and adjusting heat as needed to maintain a slow boil. Stir in grated cheese and butter. Season to taste with salt and pepper.

To serve, spoon chard mixture and cooking liquid over polenta. Garnish with Parmesan shards if desired.