Baked Polenta with Swiss Chard and Cheese Recipe

Name: Baked Polenta with Swiss Chard and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ribs removed, leaves cut crosswise into 1/2-inch-wide strips; 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 (about 8 ounces)

Servings: persons

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 ribs removed, leaves cut crosswise into 1/2-inch-wide strips
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 (about 8 ounces)

1
Preheat oven to 350F.
2
Lightly oil 2-quart glass baking dish.
3
Heat oil in heavy large deep skillet over medium heat.
4
Add onion; saute until tender, about 15 minutes.
5
Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes.
6
Uncover; stir until any excess liquid in skillet evaporates.
7
Season with salt and pepper.
8
Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan.
9
Gradually stir polenta into boiling water.
10
Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes.
11
Remove from heat.
12
Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta.
13
Stir ricotta mixture into polenta in saucepan.
14
Spread half of polenta mixture in baking dish.
15
Spread half of chard mixture over.
16
Sprinkle with half of mozzarella.
17
Repeat layering with remaining polenta, chard, and cheese.
18
Bake until puffed and brown on top, about 45 minutes.
19
Cool 30 minutes.

537

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons extra-virgin olive oil, 1 large white onion, thinly sliced, 2 garlic cloves, minced, 1/4 teaspoon dried crushed red pepper, and more.

Yes, Baked Polenta with Swiss Chard and Cheese 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!

Baked Polenta with Swiss Chard and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions