Baked Polenta With Swiss Chard And Cheese

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	White onion - thinly sliced (large)
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Dried crushed red pepper
1 lb	454g / 16oz	Swiss chard - thick stems and
1		Ribs removed, leaves crosscut 1/2" wide
		Salt - to taste
		Freshly-ground black pepper - to taste
3 1/2 cups	829ml	Water
1 teaspoon	5ml	Salt
1 cup	62g / 2.2oz	Polenta (coarse cornmeal) = (or yellow cornmeal)
1 cup	146g / 5.1oz	Part-skim ricotta cheese
2 cups	396g / 13oz	Eggs (large)
2 cups	292g / 10oz	Coarsely-grated low-fat mozzarella cheese - (abt 8 oz)

Recipe Instructions

Preheat oven to 350 degrees. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; saute 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.

Source:
"Bon Appetit, November 2002"

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