Baked Polenta with Cheese and Swiss Chard

By JessicaSophia

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 bunch Swiss chard, stems and leaves chopped separately
• 2 tablespoons water
• For the polenta
• 2 cups low fat (or skim) milk
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 cup polenta or cornmeal
• 4 Tablespoons grated Parmesan cheese, divided
• 1 Tablespoon butter
• 1 cup shredded part skim mozzarella cheese
• 1/3 cup sour cream

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 400 degrees. Butter (or spray) a shallow 2 1/2 -3 quart casserole

2. Heat the oil in a large skillet or wok with cover over medium heat. Add the garlic and cook for 30 seconds; stir in the Swiss chard stems. Add the 2 Tablespoons water; cover and cook for 2 minutes. Add the Swiss chard leaves and cook, covered until the leaves are wilted, about 3 minutes. Remove from heat and let cool, uncovered

To make the polenta:

3. Combine the milk, water and salt in a large saucepan and bring to a boil. Reduce the heat to medium low and slowly whisk in the polenta. Cook, whisking, until the mixture is thickened to the consistency of mashed potatoes. Add 2 Tablespoons of the Parmesan cheese, the butter and the mozzarella.

4. Spread half of the polenta in the casserole dish and spoon the Swiss chard on top, distributing it evenly. Spread the sour cream over the Swiss chard. Spread the remaining polenta over the sour cream. Sprinkle with the remaining Parmesan cheese ( at this point the casserole can be covered and refrigerated for up to one day. Add about 5 minutes to the baking time )

5. Bake uncovered for 20-25 minutes or until golden on top and sizzling, Do not overbake.