RECIPE: REC: BAKED POLENTA WITH SWISS CHARD AND CHEESE

RECIPE:
M

marc-in-seattle

Well-known member
BAKED POLENTA WITH SWISS CHARD AND CHEESE

2 tablespoons extra-virgin olive oil

1 large white onion, thinly sliced

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese

2 large eggs

2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

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

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into 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. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes. Per serving: calories, 259; total fat, 12 g; saturated fat, 5 g; cholesterol, 79 mg

Makes 8 servings.

Bon Appétit

Cooking for Health

November 2002

 
Oh, this sounds wonderful. I've been missing your recipes Marc. My garden so easily

grows chard but my husband doesn't like it much. (anything that's good for him).

This one is goin away until next May. Thanks

 
Sounds delicious. Here's something to do with the leftover stems >>

In France they prize the chard ribs, sometimes feeding the leaves to the chickens. It sounds a little like Morticia Adams snipping off the roses and arranging the thorns, but when the ribs are cooked long and slow they're really delicious. Chard is really two vegetables in one.

BRAISED CHARD RIBS

De-string the ribs like celery, cut into 4-inch lengths and pile them into a buttered baking dish of a size that the ribs will be higher than the rim. (They cook way down.) Toss them with a squeeze of lemon and salt, add an 1/8-inch of water, top with a couple tablespoons of butter, and cover with foil.

Bake at 325*F for 1-1/2 to 2 hours, (basically, cook them to death) tossing once or twice and removing the foil if the dish is watery. The ribs should be meltingly tender and the liquid should be syrupy.

(You can refrigerate it at this point. I often do this the same day I'm cooking the greens for something else, then enjoy it later in the week.)

It's not a pretty dish, (OK, it looks like a plate of slugs) so dress it up by topping with a handful of grated Parmesan cheese and browning it under the broiler if the dish is hot. If the dish is cold, reheat and brown in a hot oven.

This is actually Julia Child's recipe for Braised Endives, which are delicious and much more elegant looking, but expensive.

 
You must log in or register to reply here.
Back
Top