Golden Door Recipe: Soft Rosemary-Lemon Polenta with Sweet Corn, Oyster Mushrooms, and Rainbow Chard

Ingredients

• 4 cups vegetable stock or store-bought low-sodium broth
• Olive oil spray
• ½ small onion, diced small (¼ cup)
• 2 garlic cloves, minced
• 1 cup coarse stone-ground cornmeal
• 2 tbsp grated Parmesan cheese
• 1 tbsp extra-virgin olive oil
• 1½ tsp finely chopped fresh rosemary leaves
• 1 tsp grated lemon zest
• ½ tsp kosher salt, or to taste
• ¼ tsp freshly grated black pepper, or to taste
• 9 oz. oyster mushrooms, cleaned and sliced (3 cups)
• 1 cup fresh corn kernels (from about 2 ears corn)
• ¼ small red onion, diced (¼ cup)
• 4 oz. rainbow chard, leaves cut bite-size, stems thinly sliced (2 cups)
• 2 tsp fresh lemon juice
• 1 ½ tsp extra-virgin olive oil
• Pinch of kosher salt, or to taste
• Pinch of freshly ground black pepper, or to taste
• ½ cup roasted tomato sauce, warmed
• Balsamic reduction for serving