Swiss Chard and Polenta

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This is a quick easy dish to prepare for supper which is quite satisfying.  Adding the cheese and eggs to the polenta supplies more protein and makes for a richer tasting dish.  The chard on top provides a nice contrast as far as flavor and color.

3 cups chicken broth
1 cup dry polenta
1/2 teaspoon salt
2 eggs, beaten
4 oz. cheese (I used fresh creamy goat cheese with garlic from DreamFarm) or 
    grate some mild cheese so it can melt into the polenta

 1 bunch Swiss chard
3-4 garlic scapes, or green onions
1 tablespoon olive oil
1 tablespoon fresh basil, chopped (you could substitute 1/2-1 teaspoon dry herbs, basil or oregano)
salt and pepper

To make the polenta:  Bring the broth to a boil and slowly add the polenta, stirring constantly.  Reduce heat and simmer 20-25 minutes or until tender.  You can also make this in a microwave to eliminate the chance of the polenta sticking or burning.  Next, add the beaten eggs into the cooked polenta along with the cheese. Combine completely. Next pour the mixture into a greased 8 or 9 inch baking pan. It may be quite stiff which is OK. Bake in a 350 degree oven until puffed and brown on top or for about 20 to 30 minutes.

Saute garlic scapes for 2-3 minutes.  Add the chard stems and cook for 5 minutes or until tender.  Add the chopped chard leaves, cover and steam until wilted.  Season with salt, pepper and the herbs of your choice.

Serve over the polenta.

Adapted from a Vermont Valley CSA recipe

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