Swiss Chard and Polenta Gratin
Swiss Chard Pairs Well with Creamy Polenta in this Side Dish Recipe
Swiss chard is braised then baked in a creamy polenta gratin.
Swiss chard is one of those leafy greens that is a real nutritional superstar. Like spinach, swiss chard is high in vitamin K, Vitamin A, Vitamin C, iron, fiber, and calcium. In addition, swiss chard is high in Vitamin E.
Because swiss chard can have a strong, almost bitter flavor, it pairs well with soft grains, like polenta, and bold cheeses like goat cheese. That's what makes this recipe such a winner.
When selecting swiss chard, look for bright green leaves and firm stems. Swiss chard comes in a rainbow of colors -- red, yellow, orange, and green. Any variety will do for this recipe.
When you get the chard home, wash it thoroughly and pat dry with paper towels. Trim the leaves off the stems. For this recipe, chop the stems into bite-sized pieces. Discard the bottom tough pieces of stem.
Creamy Polenta and Swiss Chard Gratin
Ingredients
- 1 tsp. extra virgin olive oil
- 6 Tbsp. minced garlic
- 6 cups swiss chard, stems and leaves separated (about 5 cups of leaves and 1 cup of stems, chopped)
- 1/8 cup water
- 3-1/2 cups vegetable broth
- 1 cup polenta grits or yellow corn meal
- 2 oz. semi-soft goat cheese
- 2 Tbsp. non-fat sour cream
- 2 Tbsp. grated parmesan cheese
Directions
- Preheat oven to 400 degrees F. Spray a 9 x 13 glass baking dish with nonstick cooking spray.
- Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add swiss chard stems and cook, stirring until softened, about 5 minutes.
- Add swiss chard leaves and water. Cover and cook another 3 to 4 minutes until the leaves are wilted. Remove from heat. Set aside.
- Heat vegetable broth in a large saucepan over medium-high heat. Stir in the corn meal. Bring to a boil, then reduce heat to medium and continue to stir constantly until polenta thickens, about 10 minutes.
- Add goat cheese to the polenta. Stir until the cheese melts. Remove from heat.
- Pour half of the polenta in the prepared baking dish. Top with the swiss chard and garlic mixture. Top with sour cream, then the remaining polenta. Sprinkle with the parmesan cheese.
- Bake in preheated oven 20 minutes or until cheese on top is lightly browned. Let gratin stand about 10 minutes before cutting.
Makes 6 to 8 servings.
Per serving (based on 6): 148 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 218 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein, 48% vitamin A, 20% vitamin C, 8% calcium, 9% iron
If you like this recipe, be sure to try this creamy polenta recipe, too.
