Ingredients
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2
-
6
-
8
-
-
-
1
-
1 1/2
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Baked Cheese Polenta With Swiss Chard, We love this casserole, easy to put together and oh so good and good for you. I found the recipe at fooddownunder.com , and make a couple changes to our liking. Note: This recipe can be prepared up to 24 hours in advance., Wow, wow, wow!! What an excellent way to use the fresh Chard from my garden! Think it would be a great holiday side dish. Thanks!!, This was also my first time making polenta, and it turned out perfectly. This was especially good served alongside the beef stew I made. I love the addition of swiss chard as well, as it makes the dish more nutritious. Thanks for sharing!
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Steps
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1
Done
|
Heat the Oil in a Large Skillet Over Medium Heat; Add the Garlic and Cook 30 Seconds, Then Stir in Swiss Chard Stems; Pour in a Couple Tablespoons Water and Cover Pan; Cook the Stems 2 Minutes; Remove the Cover and Mix in the Swiss Chard Leaves; Cover the Pan Again and Cook Until the Leaves Wilt, About 3 Minutes; Remove Pan from Heat and Let Cool, Uncovered. |
|
2
Done
|
Preheat the Oven to 400f; Spray a 2 1/2-Quart Shallow Baking Dish With Cooking Spray and Set Aside. |
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3
Done
|
Combine the Chicken Broth, Water and Salt in a Medium Size Saucepan and Bring to a Boil; Reduce the Heat to Medium-Low and Slowly Drizzle in the Cornmeal, Whisking All the While With a Wire Whisk. |
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4
Done
|
Continue to Cook and Whisk the Polenta Until It Is the Consistency Mashed Potatoes, About 5 Minutes; Whisk in 2 Tablespoons of Parmesan Cheese, the 1 Tablespoon Butter, and the Mozzarella Cheese. |
|
5
Done
|
Spread Half of the Polenta Into the Baking Dish; Spoon on Swiss Chard and Distribute It Evenly on Top of Polenta; Drop on Small Spoonfuls of the Sour Cream Over Swiss Chard; Spread It Out With Back of Spoon. |
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6
Done
|
Spoon on the Remaining Polenta and Spread It Out; Sprinkle on the Remaining Tablespoon of Parmesan Cheese the Casserole May Be Prepared to This Point and Refrigerated Up to 24 Hours in Advance, Bring to Room Temperature Before Baking. |
|
7
Done
|
Bake the Polenta For 20 to 25 Minutes, or Until Golden on Top and Sizzling, Do not Overcook It Because You Want to Retain Its Creamy Interior. |
