- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
- Kosher salt and black pepper
- 1 cup instant polenta
- 1/2 cup crumbled blue cheese (such as Gorgonzola; about 2 1/2 ounces)
- calories 278
- caloriesfromfat 35 %
- protein 11 g
- carbohydrate 36 g
- sugars 3 g
- fiber 5 g
- fat 11 g
- satfat 5 g
- sodium 1039 mg
- cholesterol 16 mg
How to Make It
Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing occasionally, until the chard is tender, 4 to 5 minutes.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes.
Divide the polenta among bowls and top with the chard and blue cheese.
Tip: Make a double batch of polenta and reserve half in an oiled loaf pan for a quick side dish later in the week. Simply slice the polenta and crisp it by popping it in the broiler or pan-frying it.