2 cups sliced button mushrooms
4 medium plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 cup pitted black olives, chopped
4 tsp chopped fresh rosemary
2 tsp garlic oil
1 lb Swiss chard, tough stems removed
1 lb tube prepared polenta, cut into 8 rounds
1/4 cup chopped fresh parsley
1) Cut 4 12-inch squares foil. Spoon 1/3 cup beans and 1/2 cup mushrooms in center of each foil square.
2) Combine tomatoes, feta, olives, rosemary, and garlic oil in bowl. Divide mixture among foil packets, and season with salt and pepper. Bring up sides of foil to meet over contents, fold edges together, and then fold a few times over contents to form a packet. Fold edges over to seal. Place packets in bottom portion of bamboo steamer. Arrange Swiss chard leaves in steamer’s top basket. Top with polenta rounds.
3) Fill large skillet or wok with 2 inches water. Cover, and bring to a boil over high heat. Place steamer in skillet, and steam 10 minutes.
4) To serve: Place 2 polenta rounds and some Swiss chard leaves on each plate. Open packets, and slide contents over polenta. Sprinkle with parsley.
Review: Oh, I seriously need to start reading directions before I pick recipes to make for the week! I didn't read this one and was quite surprised to find I needed a bamboo steamer. I don't own one, and don't know that I need one. In the past, 'pouch' recipes have always involved tossing a foil packet of stuff into the oven for a bit. This wasn't going to work this time. I ended up tossing everything into the foil pouches, putting the polenta at the bottom. I steamed it in my steamer, with the lid on, for ten minutes (one packet at a time). I'd recommend steaming it for 12-14, as my tomatoes weren't quite hot. However, this was really tasty. I loved the combination of flavors. Mike wasn't digging the rosemary for some reason, but ate it anyway. :)
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