Sauteed Chard over Creamy Polenta

2012-01-12T08:38:00.006-06:00

(photo taken from patentandthepantry)

So here I am... almost 2 years later? Its almost our mom's 60th birthday, so I figured I better get back to food blogging as this site is a homage to her!

This recipe came about due to the fact that Brandon and I were craving Chard (or you can use Kale) - and I wanted to figure out a way to showcase them in a recipe, not just throw them on the side. I love polenta and never cook it so thought the two could easily go well together. I came across a few variations on the internet and enjoyed this recipe for the sauteed chard from patentandthepantry blog. This recipe is also good because it cuts meat out of your meal without you even missing it. (Although the creamy polenta could be made a little healthier if you so desire)

Sauteed Chard over Creamy Polenta
(serves 2-4)

Ingredients:

1-2 bunches of swiss chard (depending on size, it wilts like spinach when cooked)
1/2 smallish red onion, thinly sliced
2 cloves garlic, minced
1 T olive oil
1/3 c white wine (water or chicken stock work fine as well)
2 T butter
2 eggs
salt & pepper
cooked polenta (recipe to follow)

Directions:

Wash chard as you would lettuce. Remove the stems from the chard and finely dice. Cut the leaves into thin strips, set aside (but keep separate from stems).
Heat oil in large saute pan over medium heat. Add onion and cook about 5 minutes, or until beginning to soften. Add stems, cook an additional 5 minutes or until completely softened. Add garlic, cook about 1 minute more. Add wine and then add the chard. Toss to coat, sprinkle with kosher salt and then cover. Cook about 5 minutes or until the leaves have wilted. Season with salt & pepper to taste.
Remove chard from pan (but keep warm) and add butter to the pan. Once butter has melted, crack 2 eggs in the pan and cook until "over easy" or however you prefer your fried eggs.
Place polenta in bowl, top with sauteed chard and the fried egg.

Creamy Polenta

(adapted recipe by Mark Bitten)

Serves 2-4

Ingredients:

1 c milk
2+ c water
1 cup coarse ground corn grits/polenta
1/4 c Tallegio cheese (not necessary)
1/3-1/2 c grated parmesan cheese
kosher salt & pepper
2 T butter

Directions:

Combine milk and 2 C water in a large saucepan over medium heat (adjust heat if necessary, but careful not to scorch milk on bottom of pan) with 1 t kosher salt. Bring to a boil. Slowly whisk in cornmeal (grits/polenta/whatever you call it) and return to a boil, then reduce heat to low/medium low to maintain a simmer.
Simmer polenta, stirring occasionally, for 30-40 minutes or until polenta tastes cooked. This could take more or less time depending on how course your cornmeal is. You will have to continually add water throughout this process as it will continue to thicken as it cooks and absorbs water. I added about 1 c more in 1/3c increments. Do not walk away for too long or it will begin to stick and burn to the bottom of the pan!
Once polenta is cooked, stir in cheese until melted and remove from heat. Season with salt and cracked pepper and stir in butter. Depending on how creamy you want your polenta, you may want to add a bit more water/cream as well.

You can make polenta healthier if you want to leave out the milk and only use water or chicken stock as well as leave out the cheese. You can finish at the end with olive oil instead of butter. But who wants to lose all that lovely flavor!?

This is an easy meal to make, though the polenta is a little demanding of your time. Its become one of Brandon's new favorite meals that he wants to make the rotation - so give it a try! See if its worthy of making your rotation.

Enjoy!

Lauren

Three Short Cooks

Sauteed Chard over Creamy Polenta