Baked Cheese Polenta With Swiss Chard Recipe

Name: Baked Cheese Polenta With Swiss Chard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 6 x garlic cloves chopped; 8 c. minced Swiss chard stems and leaves kept separate (8 to 10) Butter for greasing dish plus; 1 Tbsp. butter; 12 c. lowfat lowfat milk; 1 1/2 c. water; 1/2 tsp salt; 1 c. cornmeal; 3 Tbsp. grated Parmesan cheese; 1 c. partskim grated mozzarella cheese; 1/3 c. lowfat sour cream

Servings: persons

1 Tbsp. extra virgin olive oil
6 x garlic cloves chopped
8 c. minced Swiss chard stems and leaves kept separate (8 to 10) Butter for greasing dish plus
1 Tbsp. butter
12 c. lowfat lowfat milk
1 1/2 c. water
1/2 tsp salt
1 c. cornmeal
3 Tbsp. grated Parmesan cheese
1 c. partskim grated mozzarella cheese
1/3 c. lowfat sour cream

1
Heat the oil in a large skillet over medium heat.
2
Add in the garlic and cook 30 seconds, then stir in the Swiss chard stems.
3
Pour in a few Tbsp.
4
of water and cover the pan.
5
Cook the stems 2 min.
6
Remove the cover, the fold in the Swiss chard leaves.
7
Cover the pan again and cook till the leaves wilt, about 3 min.
8
Toss occasionally.
9
Remove the pan from the heat and let cold, uncovered.
10
To make the polenta preheat the oven to 400 degrees.
11
Butter a 2 1/2quart shallow baking dish and set it nearby.
12
Combine the lowfat milk, water, and salt in a mediumsize saucepan and bring to a boil.
13
Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk.
14
Continue to cook and whisk the polenta till it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 min.
15
Whisk in 2 Tbsp.
16
of the Parmesan cheese, the 1 Tbsp.
17
of butter, and the mozzarella cheese.
18
Spread half the polenta in the baking dish.
19
Spoon on the Swiss chard and distribute it proportionately.
20
Drop on small spoonfuls of the lowfat sour cream and spread it with the back of a spoon.
21
Spoon on the remaining polenta and spread it out.
22
Sprinkle on the remaining Tbsp.
23
of Parmesan cheese.
24
(The casserole may be prepared to this point and refrigerated up to 24 hrs in advance.
25
Bring to room temperature before baking.)
26
Bake the polenta for 20 to 25 min, or possibly till golden brown on top and sizzling.
27
Don't overcook it because you want to retain its creamy interior.

4469

kcal

Calories

435

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 6 x garlic cloves chopped, 8 c. minced Swiss chard stems and leaves kept separate (8 to 10) Butter for greasing dish plus, 1 Tbsp. butter, and more.

Yes, Baked Cheese Polenta With Swiss Chard Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!