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Baked Polenta With Swiss Chard And Cheese

Courses: Side dish
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlWhite onion - thinly sliced (large)
2   Garlic cloves - minced
1/4 teaspoon 1.3mlDried crushed red pepper
1 lb 454g / 16ozSwiss 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 829mlWater
1 teaspoon 5mlSalt
1 cup 62g / 2.2ozPolenta (coarse cornmeal) = (or yellow cornmeal)
1 cup 146g / 5.1ozPart-skim ricotta cheese
2 cups 396g / 13ozEggs (large)
2 cups 292g / 10ozCoarsely-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.

Dietary Information:

Per serving: calories, 259; total fat, 12 g; saturated fat, 5 g; cholesterol, 79 mg.

"Bon Appetit, November 2002"


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