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Polenta with Blue Cheese and Garlicky Chard

Photo: Miha Matei
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings


  • 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)

Nutrition Information

  • 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

  1. 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.