Best 10 Baked Cheese Polenta With Swiss Chard Recipes

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Baked cheese polenta with swiss chard is an enticing and savory dish that combines the creamy texture of polenta with the vibrant colors and flavors of Swiss chard. This vegetarian main course is a delightful blend of textures and tastes, making it a perfect option for a hearty and satisfying meal. The combination of the rich, cheesy polenta and the earthy, slightly bitter Swiss chard creates a harmonious balance of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, this recipe is sure to impress with its simplicity and deliciousness.

Here are our top 10 tried and tested recipes!

BAKED CHEESE POLENTA WITH SWISS CHARD



Baked Cheese Polenta With Swiss Chard image

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.

Provided by Barb G.

Categories     Chard

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
6 garlic cloves, minced
8 cups chopped swiss chard, stems &, leaves
cooking spray, for pan
1 (14 1/2 ounce) can chicken broth
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal or 1 cup quick-cooking polenta
1 tablespoon butter
3 tablespoons grated parmesan cheese
1 cup grated mozzarella cheese
1/3-1/2 cup sour cream

Steps:

  • 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.
  • Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 247.2, Fat 15.1, SaturatedFat 6.4, Cholesterol 28.7, Sodium 713.5, Carbohydrate 19.6, Fiber 2.3, Sugar 1.6, Protein 9.6

CREAMY POLENTA WITH CRISPY BACON AND CHARD



Creamy Polenta with Crispy Bacon and Chard image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups whole milk
2 cups heavy cream
1 cup polenta
Kosher salt
4 strips bacon
1 shallot, thinly sliced into rings
1 bunch rainbow chard, stems and leaves cut into 1-inch pieces
Few shakes of hot sauce, such as Crystal, optional
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
  • Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
  • Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.

BAKED POLENTA WITH CHEESE



Baked Polenta with Cheese image

Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!

Provided by laughingmagpie

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 5

Number Of Ingredients 12

1 teaspoon butter, or as needed
2 teaspoons grated Parmesan cheese, or as needed
3 tablespoons butter
2 cups finely chopped onion
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 ½ cups whole milk
1 pinch salt and ground white pepper to taste
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup bread crumbs
1 (16 ounce) tube polenta, cut into 1/8-inch slices

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
  • Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
  • While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
  • Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
  • Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g

PORK TENDERLOIN WITH SWISS CHARD AND POLENTA



Pork Tenderloin with Swiss Chard and Polenta image

This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 10

4 cups skim milk
6 cups low-sodium chicken broth
1 1/3 cups quick-cooking polenta
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 12 equal slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
2 medium white onions, halved and thinly sliced lengthwise
1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
2 teaspoons unsalted butter

Steps:

  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
  • Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
  • Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

Nutrition Facts : Calories 368 g, Fat 11 g, Fiber 3 g, Protein 33 g

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

POLENTA OR GRITS WITH BEANS AND CHARD



Polenta or Grits With Beans and Chard image

Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 2h

Yield Serves 4

Number Of Ingredients 13

1/2 pound (about 1 1/8 cups) dried pintos, red beans, borlottis or other similar heirloom beans, rinsed and picked over for stones
5 cups water
1 small onion, halved
1 medium or large carrot, diced
3 garlic cloves, 2 crushed, 1 minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes (more to taste)
1 generous bunch Swiss chard (about 3/4 pound), stemmed, leaves washed in 2 changes water, and chopped (7 to 8 cups chopped greens)
1 tablespoon tomato paste
1 cup Anson Mills polenta or Pencil Cob grits, cooked
Freshly grated Parmesan or feta for serving

Steps:

  • Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
  • Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
  • Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
  • Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1214 milligrams, Sugar 5 grams

BAKED WHITE POLENTA WITH TWO CHEESES



Baked White Polenta with Two Cheeses image

Categories     Cheese     Side     Bake     Super Bowl     Vegetarian     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

12 cups water
1 tablespoon salt
2 large garlic cloves, minced
3 cups white cornmeal
12 ounces sharp white cheddar cheese, shredded (about 3 cups)
8 ounces mascarpone cheese*
4 tablespoons (1/2 stick) butter
1/4 teaspoon ground white pepper

Steps:

  • Lightly butter 15x10x2-inch glass baking dish. Bring 12 cups water, 1 tablespoon salt, and garlic to boil in heavy large saucepan over high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium-low and cook until cornmeal is very soft and mixture is thick and creamy, whisking often, about 12 minutes. Remove from heat. Stir in half of cheddar cheese, all of mascarpone, 3 tablespoons butter, and 1/4 teaspoon white pepper. Transfer polenta to prepared dish. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
  • Preheat oven to 400°F. Sprinkle remaining half of cheddar cheese over polenta. Dot with remaining 1 tablespoon butter. Bake polenta until heated through and golden on top, about 25 minutes.
  • Italian cream cheese, available at Italian markets and many supermarkets.

BAKED POLENTA WITH RICOTTA AND PARMESAN



Baked Polenta With Ricotta and Parmesan image

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Provided by David Tanis

Categories     dinner, grains and rice, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup coarse polenta
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
1 cup grated Parmesan
Black pepper

Steps:

  • Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
  • Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
  • After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

CHEESY POLENTA AND HAM GRATIN



Cheesy Polenta and Ham Gratin image

Add something cheesy to your family's French dinner! Enjoy this polenta and ham casserole - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
1/4 cup finely chopped onion
3/4 cup whipping cream
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1 (1-lb.) pkg. prepared polenta, cut into 1/2-inch slices
1 cup cooked ham strips (2x1/4x1/4-inch)
4 oz. (1 cup) shredded Swiss cheese
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
  • Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
  • Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
  • Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

Nutrition Facts : Calories 440, Carbohydrate 19 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g

BAKED SWISS CHARD WITH OLIVE OIL AND PARMESAN



Baked Swiss Chard With Olive Oil and Parmesan image

A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.

Provided by Jezski

Categories     Chard

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 bunch chard leaves
1/4 teaspoon salt
olive oil, for spraying pan and chard leaves
1/4 cup coarsely grated parmesan cheese
fresh coarse ground black pepper

Steps:

  • Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
  • Spray a non-stick baking dish with olive oil.
  • Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
  • Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.

Nutrition Facts : Calories 35.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 321.2, Carbohydrate 0.3, Sugar 0.1, Protein 3.2

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your polenta the best flavor.
  • Don't overcook the polenta: Polenta should be cooked until it is tender but still has a slight bite to it. Overcooked polenta will be mushy and bland.
  • Season the polenta well: Use salt, pepper, and other spices to taste. You can also add grated Parmesan cheese or crumbled goat cheese for extra flavor.
  • Use a variety of vegetables: You can use any type of vegetables you like in your polenta. Some good options include Swiss chard, spinach, kale, mushrooms, zucchini, and bell peppers.
  • Don't be afraid to experiment: There are many different ways to make polenta. Feel free to experiment with different ingredients and flavors to find your favorite recipe.

Conclusion:

Baked cheese polenta with Swiss chard is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its creamy texture, cheesy flavor, and colorful vegetables, this dish is sure to please everyone at the table.

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