Ingredients for Polenta With Garlicky Greens
- 1 bunch swiss chard (about 1 pound)
- Olive Oil
- Garlic Cloves
- Crushed Red Pepper Flakes
- Salt to taste (about 1 teaspoon total)
- Golden Raisin
- Yellow Cornmeal
- 2 cups milk
- Parmesan Cheese
- 1/4 cup pine nuts
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How to Make Polenta With Garlicky Greens
- Cut off and discard the bottom 3 inches of swiss chard stems.
- Cut the remaining stems into 1/2-inch slices.
- Coarsely chop the leaves.
- Rinse and dry the stems and leaves separately.
- Place the stems and leaves in separate bowls.
- In a nonstick 12-inch skillet, heat 1 tablespoon olive oil, 2 cloves minced garlic, and 1/4 teaspoon crushed red pepper flakes over medium heat for about 2 minutes, or until garlic is lightly golden, stirring constantly.
- Increase heat to medium-high.
- Add the sliced chard stems to the skillet and cook for 8 minutes, stirring occasionally.
- Gradually add the chard leaves and 1/2 teaspoon salt, stirring until the leaves wilt.
- Stir in 1/3 cup water.
- Cover the skillet and simmer for 5 minutes, or until the stems and leaves are tender.
- Stir in 1/4 cup raisins and set aside.
- Meanwhile, prepare the polenta: Combine 1 cup coarse cornmeal, 3/4 teaspoon salt, 2 cups milk, and 4 1/2 cups water in a 4-quart microwave-safe bowl or casserole dish.
- Microwave on high for 12-15 minutes, or until thickened, stirring once halfway through. (Alternatively, for stovetop: 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, for 20 minutes, stirring frequently.)
- Stir in 1/2 cup grated Parmesan cheese into the cooked polenta.
- Spoon the polenta onto a platter.
- Top with the swiss chard mixture and sprinkle with 1/4 cup pine nuts.
- Serve immediately with additional Parmesan cheese, if desired. Makes 4 servings.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
31g
Fat
20g
Carbs
18g
