The bitter earthiness of Swiss chard hides under a healthy dose of garlic and crushed red pepper in this soothingly satisfying weeknight supper dish.

Source: Midwest Living


Recipe Summary

35 mins
35 mins
5 1/2 cups polenta + 4 cups chard mixture


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet, cook onion in hot oil over medium heat for 3 minutes or until onion is tender. Add chard stems, mushrooms, garlic and red pepper. Cook and stir for 5 minutes more or until stems and mushrooms are tender. Add the 1/4 cup broth and the wine. Cook and stir for 1 minute more. Stir in chard leaves and beans. Cook 2 minutes or until the chard just wilts and the mixture is heated through, turning with tongs. Drizzle with balsamic vinegar. Toss to combine. Season to taste with salt and pepper.

  • Meanwhile, in a medium saucepan, bring the 2-3/4 cups broth to a boil. In a small bowl, stir together the cornmeal and cold water.

  • Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low; cook for 10 to 15 minutes or until mixture thickens and cornmeal tastes cooked, stirring frequently and adjusting heat as needed to maintain a slow boil. Stir in grated cheese and butter. Season to taste with salt and pepper.

  • To serve, spoon chard mixture and cooking liquid over polenta. Garnish with Parmesan shards if desired.

Nutrition Facts

437 calories; fat 17g; cholesterol 25mg; saturated fat 7g; carbohydrates 51g; mono fat 8g; poly fat 1g; insoluble fiber 8g; sugars 4g; protein 18g; vitamin a 5502.7IU; vitamin c 29.1mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 4mg; vitamin b6 0.3mg; folate 41.2mcg; vitamin b12 0.3mcg; sodium 1233mg; potassium 772mg; calcium 266mg; iron 4mg.