Baked Cheese Polenta With Swiss Chard
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Butter2 cups
Lowfat Milk1.5 cups
Water1 tsp
Salt1 cup
Cornmeal3 tbsps
Grated Parmesan Cheese1 cup
Sour CreamDirections:
1
Heat the oil in a large skillet over medium heat
2
Add the garlic and cook 30 seconds, then stir in the Swiss chard stems
3
Pour in a few tablespoons of water and cover the pan
4
Cook the stems 2 minutes
5
Remove the cover, the mix in the Swiss chard leaves
6
Cover the pan again and cook until the leaves wilt, about 3 minutes
7
Toss occasionally
8
Remove the pan from the heat and let cool, uncovered
9
To make the polenta preheat the oven to 400 degrees
10
Butter a 2 1/2quart shallow baking dish and set it nearby
11
Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil
12
Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk
13
Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes
14
Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese
15
Spread half the polenta in the baking dish
16
Spoon on the Swiss chard and distribute it evenly
17
Drop on small spoonfuls of the sour cream and spread it with the back of a spoon
18
Spoon on the remaining polenta and spread it out
19
Sprinkle on the remaining tablespoon of Parmesan cheese
20
(The casserole may be prepared to this point and refrigerated up to 24 hours in advance
21
Bring to room temperature before baking
22
) Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling
23
Do not overcook it because you want to retain its creamy interior