Red Chard with Baby Crimini and Shiitake Mushrooms Over Polenta

Heat a large pan over medium high heat. Add the pancetta and cook until crispy. Remove and set aside. Add the shallots and garlic to the same pan. Cook for about 2 minutes, then add the olive oil, butter and mushrooms. Stir well to combine and then allow to cook. Resist the urge to stir! Cook for about 1-2 minutes without disturbing to allow the mushrooms to caramelize. Add the wine to the pan and cook until the liquid is evaporated. Once browned, remove from the pan and set aside.

Add the chard to the same pan. Season with salt and pepper. Once reduced in size, about a minute, return the pancetta and mushroom mixture to the pan. Add the broth and cook down to evaporate a bit of the liquid, about a minute or so. Taste for additional salt and pepper. Add the lemon juice and zest and thyme and serve immediately over hot polenta.

Prepare the polenta ten minutes before service. Bring the broth to boil, gradually stir in the cornmeal and turn the heat down. Stir, stir, stir. After about ten minutes, the polenta will have thickened. Take it off the heat, add the butter and parmesan. Salt and pepper to taste.