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




  • 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; 17 g total fat; 25 mg cholesterol; 1233 mg sodium. 51 g carbohydrates; 18 g protein;