Baked Polenta With Swiss Chard Recipes

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CREAMY POLENTA WITH CRISPY BACON AND CHARD

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10



Creamy Polenta with Crispy Bacon and Chard image

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.

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

POLENTA OR GRITS WITH BEANS AND CHARD

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



Polenta or Grits With Beans and Chard image

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

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

BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6



Baked polenta with spinach & goat's cheese image

Steps:

  • Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
  • Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

3 garlic cloves , chopped
2 x 400g cans chopped tomatoes
300g fresh spinach
500g pack ready-made polenta
1 tbsp olive oil
100g goat's cheese with rind, broken into chunks

ROASTED SWISS CHARD WITH FETA

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



Roasted Swiss Chard with Feta image

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

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

BAKED CHEESE POLENTA WITH SWISS CHARD

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



Baked Cheese Polenta With Swiss Chard image

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

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

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