Baked Polenta With Swiss Chard And Cheese Recipes

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BAKED CHEESE POLENTA WITH SWISS CHARD



Baked Cheese Polenta with Swiss Chard image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
6 garlic cloves, minced
8 to 10 cups chopped Swiss chard, stems and leaves kept separate
Butter for greasing dish plus 1 tablespoon butter
2 cups lowfat milk
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
3 tablespoons grated Parmesan cheese
1 cup partskim grated mozzarella cheese
1/3 cup sour cream

Steps:

  • Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.
  • To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow 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 of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.
  • Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a 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.

BAKED CHEESE POLENTA WITH SWISS CHARD



Baked Cheese Polenta With Swiss Chard image

We love this casserole, easy to put together and oh so good and good for you. I found the recipe at fooddownunder.com ,and make a couple changes to our liking. Note: This recipe can be prepared up to 24 hours in advance.

Provided by Barb G.

Categories     Chard

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
6 garlic cloves, minced
8 cups chopped swiss chard, stems &, leaves
cooking spray, for pan
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

Steps:

  • 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.

Nutrition Facts : Calories 247.2, Fat 15.1, SaturatedFat 6.4, Cholesterol 28.7, Sodium 713.5, Carbohydrate 19.6, Fiber 2.3, Sugar 1.6, Protein 9.6

BAKED POLENTA WITH SWISS CHARD AND CHEESE



Baked Polenta with Swiss Chard and Cheese image

Categories     Cheese     Leafy Green     Bake     Thanksgiving     Low Fat     Vegetarian     Mozzarella     Ricotta     Cornmeal     Fall     Healthy     Chard     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

Steps:

  • Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
  • Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
  • Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

BAKED POLENTA WITH CHEESE



Baked Polenta with Cheese image

Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!

Provided by laughingmagpie

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 5

Number Of Ingredients 12

1 teaspoon butter, or as needed
2 teaspoons grated Parmesan cheese, or as needed
3 tablespoons butter
2 cups finely chopped onion
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 ½ cups whole milk
1 pinch salt and ground white pepper to taste
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup bread crumbs
1 (16 ounce) tube polenta, cut into 1/8-inch slices

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
  • Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
  • While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
  • Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
  • Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

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