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Baked Polenta with Swiss Chard and Cheese

Baked Polenta with Swiss Chard and Cheese

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Baked Polenta with Swiss Chard and CheeseVegetarian, Family Favorites, Comfort Food


Healthy, vegetarian, and very good.

Active Time: 60 minutes
Start to Finish: 2 hours, 30 minutes

ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • 1 lb. Swiss chard, thick stems and ribs removed, leaves cut crosswise into ½-inch-wide strips
  • cups water
  • 1 tsp. salt
  • 1 cup polenta (coarse cornmeal) or yellow cornmeal
  • 1 cup part-skim ricotta cheese
  • 2 large eggs
  • 2 cups (about 8 oz.) coarsely grated low-fat mozzarella cheese

directions

Preheat oven to 350°F. Spray a 2-quart glass baking dish with cooking spray. Heat the oil in a heavy, large, deep skillet over medium heat. Add the onion; sauté until tender, about 15 minutes. Stir in the garlic and crushed red pepper, then the chard; cover and cook until the chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in the skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3½ cups water and the salt to a boil in a heavy large saucepan. Gradually stir the polenta into the boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta to temper the ricotta/egg mixture. Stir the ricotta mixture into the polenta in the saucepan. Spread half of polenta mixture in the baking dish. Spread half of the chard mixture on top. Sprinkle with half of the mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Nutritional Information, per serving

Calories: 259; Fat: 12g (Saturated Fat: 5g; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: ; Carbs: ; Fiber: ; Cholesterol: 79mg; Iron: ; Sodium: ; Calcium: .

Note: Nutritional information is approximate.

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recipe type

Side Dishes

source

Bon Appetit - November 2002

yield

8

difficulty

3333

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im