Swiss Chard & Polenta Squares

(from bjs2005’s recipe box)

**Notes from Tammy Vitale: I add more ricotta or cottage cheese. Can also and more sautéed vegetables such as red pepper, zucchini, corn, etc. Kale or spinach also substitutes well for chard.

Source: Tammy Vitale

Categories: Entree, Vegetarian

Ingredients

  • 1 cup low fat ricotta cheese
  • 1 cup low fat or skim milk
  • 1 1/4 cup parmesan cheese, grated
  • 1 cup polenta (or medium grain corn meal or grits)
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 lb. chopped green onions (or chopped whole onions or combination of both ) (4-6 cups)
  • 1 teaspoon fennel seeds
  • 12 oz (1 bunch) chard, torn coarsely (finely chop stems)
  • 4 Tablespoons olive oil, divided

Directions

  1. Preheat oven to 350°F.

  2. Whisk first 6 ingredients together in a large bowl.

  3. In a large skillet, sauté onions and fennel in 3 Tablespoons olive oil (reserve additional 1 Tablespoon) until soft.

  4. Add chard, cover and cook until wilted. Add to polenta mixture. Spray 9 X 13-inch pan lightly with oil, pour chard/polenta mixture and spread out. Brush with additional 1 Tablespoon olive oil.

  5. Bake for about 30 minutes, or until browned and center is firm to the touch. (It’s better to overcook a little bit than to undercook for crispiness)

  6. Cool slightly and cut into squares. These squares are good or dinner and great for leftovers-hot or cold.

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