Swiss chard is one of the vegetables that I never quite know what to do with. It’s BEAUTIFUL! I had two good sized bunches from my CSA box that were BEGGING to be cooked into something delicious.
Along comes my friend Jill. Two facts about Jill – (1) She’s a fantastic cook and (2) she actually introduced me to goat cheese! I had never eaten goat cheese before that fateful day eating lunch at the Church Brew Works restaurant in Pittsburgh. That was maybe 7 years ago? I’ve lost track. But ever since then, I’ve loved it!! Anyway, Jill suggested that I try this recipe from Cooking Light and boy am I glad she did!
The recipe starts out with chopping of the chard. My chard was slightly soft because, well, I’m 9 months pregnant. I meant to make this recipe days ago and my body protested, so the chard got soft. Really, that’s not a big deal because you’re going to wilt it anyway! You want to cut the tough stems off and then take the ribs out. The easiest way to do that is by folding the leaves in half and cutting the rib out. Save them, though, and finely chop then throw them in with the leaves! Nice little crunch!
Two bunches of chard = a TON of chopped leaves, but never fear, they cook down into not much at all!
As the greens are wilting, whip up the polenta and then layer it all in an 8×8 glass dish. While it bakes in the oven, you have time to make your main dish (if you’re having some meat) or sit and have a cocktail if this is all you’re making. Ahhh!!! Our meat of choice tonight was this amazing Balsamic Rosemary Pork Tenderloin.
The casserole will come out of the oven looking bubbly and delicious.
The Cooking Light version was firm, while mine was softer. (hypothesis – their pan was slightly bigger than mine. I didn’t care to measure!) Either way is fine – it will be so tasty that you won’t care!! MMM cheesy, veggie filled goodness that even my 2 year old liked!! I hope you’ll try it!
Cheesy Polenta with Swiss Chard
Adapted from a Cooking Light recipe
Serves 6 (about 1 cup per serving)
Chard:
2 bunches Swiss chard (about 1 1/2 pounds)
2 Tbsp olive oil
4 large garlic cloves, minced
2 tablespoons water
Polenta:
1 3/4 cups water
1/4 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
1 cup yellow cornmeal
3 ounces crumbled goat cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup reduced-fat sour cream
Preheat oven to 400°.
To prepare chard, remove stems and center ribs. Discard stems. Finely chop the ribs and coarsely chop the leaves. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic; sauté 30 seconds. Add chopped swiss chard and saute until slightly soft. Add 2 Tbsp water and reduce heat to medium-low. Cover and cook 5 minutes or until wilted.
To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan over high heat. Gradually add the cornmeal, stirring constantly with a whisk. Allow the mixture to boil and immediately reduce heat to medium-low. Cook the polenta for 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into an 8×8″ baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Add remaining polenta, spreading evenly.
Bake at 400° for 20 minutes. Let stand 5 minutes.
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Joyce Pinson
February 11th, 2011
I love, love, love Swiss Chard! We substitute it for spinach in quiche and love it just wilted down in a sautee pan with a little olive oil and garlic!
Now sure about polenta…but hey they tell me grits is grits…so I am game. Giggles
1messychef
February 15th, 2011
You know, Joyce, my other option was going to be quiche! Do you have a standard quiche recipe that you use? I didn’t think I loved Swiss chard, but it’s definitely grown on me!
Debra
February 11th, 2011
I have never used Swiss Chard. Seeing as how I love goat cheese and polenta, and think you AND Jill are great cooks, I’m going to have to give it a whirl!