Parmesan and goat cheeses add a sharp flavor and creamy texture to the polenta. Serve with focaccia and cherry tomatoes tossed in a vinaigrette.
2 bunches Swiss chard (about 1 1/2 pounds)
8 garlic cloves, minced
2 tablespoons water
1 3/4 cups water
1/4 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
1 cup yellow cornmeal
1/2 cup (2 ounces) crumbled goat cheese
3 tablespoons grated fresh Parmesan cheese
1/4 cup reduced-fat sour cream
How to Make It
Preheat oven to 400°.
To prepare chard, remove stems and center ribs. Discard stems and chop ribs; coarsely chop leaves. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; sauté 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.
To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.
I made some changes that improved this recipe, and I don't think it would have been good without them. The first is that I substituted kale for the swiss chard. So it turned out much firmer and chewier than I think chard would have been. I also seasoned the kale with red pepper flakes, salt and pepper, and vinegar. I can't believe that the recipe is written with the greens only being flavored with garlic. That would be bland! The other major change I made was using parmigiano-reggiano freshly grated, and I probably added an extra tablespoon so it added some nice salty flavor. I would say that the leftovers weren't good, the polenta gets super firm and chewy. Overall, the recipe was good, but it definitely took a while to prepare mostly because of the kale.
This was filling, but a little bland. A nice way to eat your leafy greens, but the chard needed tofu crumbles or meatless crumbles or something else to add a layer of flavor. I think I'd stir the cheese mixture into the chard, rather than into the polenta, where you couldn't really taste it. Also couldn't taste the sour cream, so a waste.
Made this last night and it was a hit. I forgot to put the sour cream on the chard so I just spread it over the polenta and sprinkled with a little more Parm. I used all chicken broth and added some dried chili flakes to the chard while it was sauteing. We're looking forward to having the leftovers with an egg on top for breakfast.
Very tasty dish. I enjoy polenta but have not cooked it in years. I made 2 changes, I used chicken broth rather than vegetable broth (most commercial stuff is wretched), and I added some chopped up precooked spicy chicken sausage to the chard mixture because my partner has a long face when I serve meatless meals. The sausage added mroe flavor to already flavorful dish. I might make this again but will probably try other polenta based entrees first.
This was not for me. I found the texture of the chard and polenta an odd combination, and felt that the overall taste was much too bitter. Not sure if I did something wrong to the greens, but they just didn't taste "right". The polenta on its own is delicious, but the dish as a whole was not what I expected, and neither my husband nor myself want to eat any more of it.
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