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
4 oz. cheese (I used fresh creamy goat cheese with garlic from DreamFarm)
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. Pour into a greased 8 or 9 inch baking pan and bake in a 350 degree oven until puffed and brown on top or for about 20 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