Baked Polenta With Swiss Chard And Cheese Recipes

Steps:

• Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
• Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
• Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Steps:

• Heat the oil in a large skillet over medium heat; Add the garlic and cook 30 seconds, then stir in Swiss chard stems; pour in a couple tablespoons water and cover pan; cook the stems 2 minutes; Remove the cover and mix in the Swiss chard leaves; Cover the pan again and cook until the leaves wilt, about 3 minutes; Remove pan from heat and let cool, uncovered.
• Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
• Combine the chicken broth, water and salt in a medium size saucepan and bring to a boil; reduce the heat to medium-low and SLOWLY drizzle in the cornmeal, WHISKING all the while with a wire whisk.
• Continue to cook and whisk the polenta until it is the consistency mashed potatoes, about 5 minutes; whisk in 2 tablespoons of Parmesan cheese, the 1 tablespoon butter, and the Mozzarella cheese.
• Spread HALF of the polenta into the baking dish; Spoon on Swiss chard and distribute it evenly on top of polenta; Drop on small spoonfuls of the sour cream over Swiss chard; spread it out with back of spoon.
• Spoon on the remaining polenta and spread it out; Sprinkle on the remaining tablespoon of Parmesan cheese (the casserole may be prepared to this point and refrigerated up to 24 hours in advance, bring to room temperature before baking).
• Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling, DO NOT overcook it because you want to retain its creamy interior.

Steps:

• Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
• Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
• Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Steps:

• Preheat oven to 375 degrees F.
• In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
• Add water and salt. Bring to a boil.
• Add polenta, stir well.
• Add Swiss chard, stirring continuously.
• When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
• Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
• Transfer polenta to an ovenproof serving dish.
• Stir in grated Parmesan cheese.
• Evenly spread tomato paste over the top of the cooked polenta.
• Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
• Let stand 2 minutes before serving.

Steps:

• Cut off and discard bottom 3 inches of Swiss-chard stems.
• Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
• Rinse and dry stems and leaves separately; place in separate bowls.
• In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
• Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
• Gradually add chard leaves and 1/2 teaspoons.
• salt, stirring until leaves wilt; stir in 1/3 cup water.
• Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
• Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
• Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
• To serve, stir Parmesan into polenta.
• Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
• Serve with additional Parmesan to sprinkle over each serving if you like.
• Makes 4 main dish servings.
• Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
• Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
• Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.