Garlicky Baked Cheese Polenta with Swiss Chard

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Garlicky Baked Cheese Polenta with Swiss Chard

 

1 tablespoon olive oil

6 garlic cloves, minced

8 cups chopped Swiss chard, stems and leaves kept separate

 

Polenta:

butter for greasing dish plus 1 tablespoon butter

2 cups lowfat milk

1 1/2 cup water

1/2 teaspoon salt

1 cup cornmeal

3 tablespoons grated Parmesan cheese

1 cup grated mozzarella cheese

1/3 cup sour cream

 

Heat 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, the 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 the 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 very low 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. 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. 

Makes 6 servings.