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Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Baked Cheese Polenta with Swiss Chard

Parmesan and goat cheeses add a sharp flavor and creamy texture to the polenta. Serve with focaccia and cherry tomatoes tossed in a vinaigrette.

Cooking Light MAY 2001

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • Chard:
  • 2 bunches Swiss chard (about 1 1/2 pounds)
  • Cooking spray
  • 8 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
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 3 tablespoons grated fresh Parmesan cheese
  • 1/4 cup reduced-fat sour cream

Preparation

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.

Bake at 400° for 20 minutes. Let stand 5 minutes.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 28%
  • Fat: 5.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.4g
  • Carbohydrate: 24.1g
  • Fiber: 1.9g
  • Cholesterol: 15mg
  • Iron: 2.4mg
  • Sodium: 647mg
  • Calcium: 146mg
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Baked Cheese Polenta with Swiss Chard recipe

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