Baked Polenta with Swiss Chard & Cheese
| 2 | Tbs. extra virgin olive oil | 3 | cloves garlic, minced |
| 1 | lg. white or yellow onion, thinly sliced | 3-1/2 | C. water |
| 1/2 | tsp. dried crushed red pepper | 1 | C. polenta (coarse cornmeal) |
| 2 | C. coarsely grated mozzarella or cheese of choice | 1 | C. part-skim ricotta cheese |
| 1 | lb. swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2" wide strips | 2 | large eggs |
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Preheat oven to 350 degrees. Oil a 2 qt. glass baking dish. Heat oil
in heavy large skillet over med. heat. Add onion; sauté until
tender, about 10 min. Stir in garlic and red pepper, then
chard; cover and cook until chard is tender, stirring
occasionally, about 8 min. Uncover; stir until any excess
liquid in skillet evaporates. Season with salt & pepper.
Meanwhile, bring
3 1/2 C water and salt to boil in large saucepan. Gradually
stir polenta into boiling water. Reduce heat to med-low;
simmer until polenta is very thick, stirring often, about 10
min. Remove from heat.
Whisk ricotta and eggs in bowl; whisk
in 1C hot polenta. Stir mixture back into polenta in saucepan.
Spread half in baking dish. Spread half of chard mixture over.
Sprinkle with half the cheese. Repeat layering with remaining
polenta, chard & cheese. Bake until puffed and brown on top,
about 45 min. Cool 20 min. Serve.
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