Baked Cheese Polenta With Swiss Chard

Submitted by Barb G.

"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."

 

• 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

1. 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.
2. Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.

Reviews

[Nevdiliel]

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!

 

[EppiRN]

Wow, wow, wow!! What an excellent way to use the fresh Chard from my garden! Think it would be a great holiday side dish. Thanks!!

 

[rpgaymer]

This was also my first time making polenta, and it turned out perfectly. This was especially good served alongside the beef stew I made. I love the addition of swiss chard as well, as it makes the dish more nutritious. Thanks for sharing!

 

[adopt a greyhound]

First time growing or eating swiss chard and DH thought it was fabulous. I can also see using spinach when all the swiss chard is gone. Loved it.

 

[Kahlanne]

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