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1
Position a rack in the upper third of the oven and preheat to 450.
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2
Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet.
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3
Roast in the oven until the tomatoes are charred around the edges, about 25 minutes.
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4
Reduce the oven temperature to 300 but keep the tomatoes inside.
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5
Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat.
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6
Slowly whisk in the polenta until smooth and creamy.
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7
Add 1 teaspoon salt, and pepper to taste.
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8
Remove from the heat, cover and keep warm.
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9
Bring a pot of salted water to a boil.
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10
Slice the chard leaves into wide strips and the stems into 1-inch pieces.
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11
Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes.
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12
Drain the chard.
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13
Remove the skillet from the oven and place over medium-high heat.
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14
Push the tomatoes to one side, add the butter and swirl until the butter is golden brown.
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15
Add the chard and toss to coat.
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16
Divide the polenta among 4 bowls.
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17
Top with the tomatoes and chard.
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18
Season the cheese with salt and sprinkle over the top.
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19
Per serving: Calories 456; Fat 23 g (Saturated 11 g); Cholesterol 51 mg; Sodium 1,056 mg; Carbohydrate 47 g; Fiber 9 g; Protein 18 g
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20
Photograph by Antonis Achilleos
