Baked Polenta With Swiss Chard And Cheese

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* Exported from MasterCook *

 

Baked Polenta With Swiss Chard And Cheese

 

Recipe By :n/a

Serving Size : 8 Preparation Time :0:00

Categories : Side Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 large white onion -- thinly sliced

2 garlic cloves -- minced

1/4 teaspoon dried crushed red pepper

1 pound Swiss chard -- thick stems and

1 ribs removed, leaves crosscut 1/2 " wide

Salt -- to taste

Freshly-ground black pepper -- to taste

3 1/2 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal)

= (or yellow cornmeal)

1 cup part-skim ricotta cheese

2 large eggs

2 cups coarsely-grated low-fat mozzarella cheese -- (abt 8

oz)

 

Preheat oven to 350 degrees. Lightly oil 2-quart glass baking dish. Heat

oil in heavy large deep skillet over medium heat. Add onion; sauté until

tender, about 15 minutes. Stir in garlic and crushed red pepper, then

chard; cover and cook until chard is tender, stirring occasionally, about 8

minutes. Uncover; stir until any excess liquid in skillet evaporates.

Season with salt and pepper.

 

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan.

Gradually stir polenta into boiling water. Reduce heat to medium-low;

simmer until polenta is very thick, stirring frequently, about 10 minutes.

Remove from heat.

 

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta

mixture into polenta in saucepan. Spread half of polenta mixture in baking

dish. Spread half of chard mixture over. Sprinkle with half of

mozzarella. Repeat layering with remaining polenta, chard, and cheese.

Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

 

This recipe yields 8 servings.

 

Per serving: calories, 259; total fat, 12 g; saturated fat, 5 g;

cholesterol, 79 mg.

 

Source:

" Bon Appétit, November 2002 "

S(Formatted for MC6):

" 11-30-2002 by Joe Comiskey - jcomiskey "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 108 Calories; 7g Fat (58.3% calories

from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;

447mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Recipe from the article " Cooking for Health "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

--

Linda

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