Swiss Chard, Leek And Red Pepper Sautee Over Cheesy

Name: Swiss Chard, Leek And Red Pepper Sautee Over Cheesy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta with Gruyere Cheese; 1 cup corn meal - medium ground; 4 cups water; 1 teaspoon salt; 2 tablespoons butter - unsalted; 1 cup Gruyere - shredded; Swiss Chard, Leek and Red Pepper Sautee; 1 bunch swiss chard - chopped - I use the leaf and the ribs to add color.; 1 leek - medium to large - sliced (white and light green part only); 1 red bell pepper - julienned; 2 tablespoons olive oil; 2 garlic cloves - minced; 2 tablespoons Italian herbs - oregano, basil, parsley; salt and pepper to taste

Servings: persons

Polenta with Gruyere Cheese
1 cup corn meal - medium ground
4 cups water
1 teaspoon salt
2 tablespoons butter - unsalted
1 cup Gruyere - shredded
Swiss Chard, Leek and Red Pepper Sautee
1 bunch swiss chard - chopped - I use the leaf and the ribs to add color.
1 leek - medium to large - sliced (white and light green part only)
1 red bell pepper - julienned
2 tablespoons olive oil
2 garlic cloves - minced
2 tablespoons Italian herbs - oregano, basil, parsley
salt and pepper to taste

1
Bring water to a boil.
2
Add salt to water and then pour the corn meal in slowly and with as constant of a flow as you can - whisking the entire mixture vigorously as you do so.
3
Turn burner down to low and cover.
4
Cook the polenta for 30 minutes until creamy. **Important part** stir the polenta every 5-6 minutes to keep it from sticking to the bottom of the pan
5
When the polenta is done, stir in the butter and cheese until melted, add salt and pepper to taste, and serve immediately.
6
Heat olive oil in a large sautee pan over medium high heat.
7
Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.
8
Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.
9
Add all of the swiss chard and cover the sautee pan. Let cook for about a minute and then stir so the leaves can begin to wilt. Continue to cook until all the leaves are soft and wilted.
10
Add salt and pepper to taste and then serve it over the cheesy polenta.

253

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: Polenta with Gruyere Cheese, 1 cup corn meal - medium ground, 4 cups water, 1 teaspoon salt, and more.

Yes, Swiss Chard, Leek And Red Pepper Sautee Over Cheesy Polenta 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!

Swiss Chard, Leek And Red Pepper Sautee Over Cheesy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions