Baked Cheese Polenta With Swiss Chard
photo by rpgaymer
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 8 cups chopped swiss chard, stems &, leaves
- cooking spray, for pan
-
The Polenta
- 1 (14 1/2 ounce) can chicken broth
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1 cup cornmeal or 1 cup quick-cooking polenta
- 1 tablespoon butter
- 3 tablespoons grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1⁄3 - 1⁄2 cup sour cream
directions
- Heat the oil in a large skillet over medium heat; Add the garlic and cook 30 seconds, then stir in Swiss chard stems; pour in a couple tablespoons water and cover pan; cook the stems 2 minutes; Remove the cover and mix in the Swiss chard leaves; Cover the pan again and cook until the leaves wilt, about 3 minutes; Remove pan from heat and let cool, uncovered.
- Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
- Combine the chicken broth, water and salt in a medium size saucepan and bring to a boil; reduce the heat to medium-low and SLOWLY drizzle in the cornmeal, WHISKING all the while with a wire whisk.
- Continue to cook and whisk the polenta until it is the consistency mashed potatoes, about 5 minutes; whisk in 2 tablespoons of Parmesan cheese, the 1 tablespoon butter, and the Mozzarella cheese.
- Spread HALF of the polenta into the baking dish; Spoon on Swiss chard and distribute it evenly on top of polenta; Drop on small spoonfuls of the sour cream over Swiss chard; spread it out with back of spoon.
- Spoon on the remaining polenta and spread it out; Sprinkle on the remaining tablespoon of Parmesan cheese (the casserole may be prepared to this point and refrigerated up to 24 hours in advance, bring to room temperature before baking).
- Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling, DO NOT overcook it because you want to retain its creamy interior.
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Reviews
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This was my first time making polenta and it turned out really well for me! The garlic is no joke and will make your house smell fabulous! I used half rainbow chard and half spinach, with excellent results (I left out most of the stems, uncertain of the texture I might end up with). Next time I'm not sure I'll do the sour cream, as I'm not sure what it added to the dish, with the exception of extra calories. I served this with Kittencal's Pizza Sauce and it was fantastic! Like a veggie lasagna, but lighter, and without the noodles. Our guest even licked her plate (looking sheepish, but she still did it). I take that as a compliment, and highly recommend serving this with some kind of sauce... I also think a spaghetti-like meat sauce would go really well with this dish. Thanks for posting!
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I followed JillAZ's butternut squash recipe review over to here and am so glad I did. I love this recipe! All 7 of my family, ages 8mo, 3, 8, 10, 13, 35, and37, loved it as well even though I am the only spinach eater in the family. (I couldn't find swiss chard so I substituted spinach.) It was suprisingly easy to put together. I can't wait to have it again. I even blogged about it! www.longramblings.blogspot.com
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RECIPE SUBMITTED BY
Barb G.
Sonora, California