Baked Polenta With Swiss Chard Recipes

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

Ingredients

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

Ingredients

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.

CREAMY POLENTA WITH CRISPY BACON AND CHARD

Creamy Polenta with Crispy Bacon and Chard image

Provided by Molly Yeh

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups whole milk
2 cups heavy cream
1 cup polenta
Kosher salt
4 strips bacon
1 shallot, thinly sliced into rings
1 bunch rainbow chard, stems and leaves cut into 1-inch pieces
Few shakes of hot sauce, such as Crystal, optional
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.

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