BAKED CHEESE POLENTA WITH SWISS CHARD
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.
- To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. 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. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.
- Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. 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.)
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Joan Simon
[email protected]This dish was absolutely delicious! The polenta was creamy and cheesy, and the Swiss chard added a nice pop of color and flavor. I would definitely recommend this recipe to anyone who loves polenta or Swiss chard.
terry harris
[email protected]This dish was a bit too rich for my taste. The polenta was very heavy and the cheese was a bit too overpowering. I think I'll try a different recipe next time.
Candy Hopkins
[email protected]I'm not a big fan of polenta, but I thought I'd give this recipe a try. I was pleasantly surprised! The polenta was creamy and flavorful, and the Swiss chard added a nice touch of bitterness. I would definitely recommend this recipe to anyone who is
God's will Ntishor
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the creamy polenta and the crispy cheese topping. I would definitely recommend this recipe to anyone who is looking for a show-stopping dish to serve at their next gathering.
Nite
[email protected]This dish was so easy to make and it turned out so delicious! The polenta was creamy and cheesy, and the Swiss chard added a nice pop of color and flavor. I would definitely recommend this recipe to anyone who is looking for a quick and easy weeknigh
Ghul Sodho
[email protected]Not bad, but not great. The polenta was a bit too firm for my taste, and the Swiss chard was a bit too salty. I think I'll try a different recipe next time.
Nishat Sultana
[email protected]This dish was amazing! The polenta was creamy and cheesy, and the Swiss chard added a nice pop of color and flavor. I especially loved the crispy edges of the polenta. I would definitely recommend this recipe to anyone who loves polenta or Swiss char
Chase Poston
[email protected]This recipe was a disaster! The polenta was undercooked and the Swiss chard was wilted and slimy. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I just don't have the cooking skills for this dish.
IAmWitch 5683
[email protected]I'm a big fan of polenta, and this recipe did not disappoint. The polenta was creamy and flavorful, and the Swiss chard added a nice touch of bitterness. I especially enjoyed the crispy cheese topping. Will definitely make this again!
Jennifer Bennett
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning or perhaps a bolder cheese. The polenta was also a bit too soft for my liking, but that could be a personal preference. Overall, not my favorite.
Dennis Mutuku
[email protected]Not a fan of polenta, but this recipe changed my mind. The cheese and Swiss chard complemented each other perfectly, and the polenta itself was surprisingly light and fluffy. I'll definitely be making this again!
Eiman Jamal's
[email protected]Made this dish last night and it was a hit! The polenta was cooked to perfection, and the Swiss chard added a nice pop of color and flavor. I also appreciated the detailed instructions in the recipe, which made the cooking process a breeze. Highly re
Osei Tutu
[email protected]This baked cheese polenta with Swiss chard was an absolute delight! The combination of creamy polenta, tangy cheese, and earthy Swiss chard created a symphony of flavors that tantalized my taste buds. I especially loved the crispy edges of the polent