Baked Cheese Polenta with Swiss Chard
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INGREDIENTS 1 tablespoon olive oil
6 cloves garlic, minced
8 cups chopped Swiss Chard, stems and leaves kept separatePOLENTA
Butter for greasing dish, plus 1 tablespoon butter
2 cups milk, you can use lowfat milk
1-1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
3 tablespoons grated Parmesan cheese
1 cup part skim grated Mozzarella cheese
1/3 cup sour creamHeat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss Chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, then mix in the Swiss Chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.
TO MAKE THE POLENTA - Preheat oven to 400 degrees. Butter a 2-1/2-quart shallow baking dish and set it nearby.
Combine the milk, water and salt in a medium-size saucepan and bring to a boil. Reduce the heat to medium low and slowly drizzle in the corn meal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes.
Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter and the Mozzarella cheese. Spread half the polenta in the baking dish. Spoon on the Swiss Chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon to distribute it evenly. Spoon on the remaining polenta and spread it out. Sprinkle with the remaining Parmesan cheese. (At this point, the casserole may be prepared 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.
Makes 6 servings