Swiss Chard and Grilled Polenta

Posted by: RisaG 06-18-99 11:49 AM

Swiss Chard and Grilled Polenta

Exported from MasterCook *

Recipe By : Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino
Serving Size : 6 Preparation Time :0:00
Categories : Corn Mushrooms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups cornmeal
3 tsp Kosher salt -- or other coarse salt
1/2 tsp freshly ground black pepper
1 qt skim milk
Butter-flavored cooking spray
1 bunch swiss chard -- about 1 lb
1 tbsp olive oil
1 small onion -- chopped
6 oz wild mushrooms or domestic -- sliced
3 cloves garlic -- minced
3/4 cup dry red wine -- or mushroom stock
1 28 oz can tomatoes with juice -- drained & chopped
2 tsp tomato paste
1/4 cup parsley -- chopped fresh
1 1/2 tbsp fresh sage or 2 tsp dried
3/4 cup Parmesan cheese -- grated

Prepare polenta by combining cornmeal, 2 tsp salt, 1/4 tsp pepper, and milk in a microwaveable, 2 qt casserole. Cook at full power (HIGH) in a microwave oven uncovered for 12 minutes, stirring once. Let stand 3 minutes.

Spray an 8x8 inch baking pan with butter-flavored cooking spray and pour polenta into it, spreading out evenly. Put in refrigerator to cool. When completely cooled, cut into 6 equal pieces.

Meanwhile, separate chard stems from leaves. Stack and roll leaves, cigar-style, and cut into 1/2 inch strips. Cut stems crosswise into 3/4" crescents. Wash thoroughly and drain.

Heat oil in a large skillet or wok over medium-high heat. Add onion and mushrooms and cook, stirring, until onion and
mushrooms begin to soften. Add garlic, cook a few minutes. Add wine, tomatoes, and paste. Bring to a boil. Add chard, and season well with remaining salt and pepper. Reduce heat and simmer 25 minutes. Add parsley and sage during last 5 minutes of cooking.

Preheat broiler.

Spray a large baking sheet with butter-flavored cooking spray. Distribute polenta pieces evenly and spray tops. Broil about 5 minutes on each side or until nicely browned.

To serve, put a piece of polenta on each of 6 plates (preferably soup plates), top with chard, and sprinkle with 2 tbsp Parmesan.

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