Swiss Chard and Polenta

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
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

Comments

Popular posts from this blog

Fresh Amaranth (Red Spinach)

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

Roasted Beets & Carrots with Couscous and Citrus Dressing