| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Dujour09, New | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 6 | Garlic cloves, minced | |
| 8 | c | Chopped Swiss chard, stems |
| and leaves | ||
| kept separate up | ||
| to 10 | ||
| Butter for greasing dish | ||
| plus 1 | ||
| tablespoon butter | ||
| 2 | c | Lowfat milk |
| 1 1/2 | c | Water |
| 1/2 | t | Salt |
| 1 | c | Cornmeal |
| 3 | T | Grated Parmesan cheese |
| 1 | c | Partskim grated mozzarella |
| cheese | ||
| 1/3 | c | Sour cream |
INSTRUCTIONS
Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered. To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow 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 of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese. Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a 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. Yield: 6 servings CHEF DU JOUR JEANNE LEMLIN SHOW #DJ9522 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1073
Calories From Fat: 687
Total Fat: 76g
Cholesterol: 252.7mg
Sodium: 1011.8mg
Potassium: 1181.9mg
Carbohydrates: 24g
Fiber: 2.3g
Sugar: 5.3g
Protein: 71.4g