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Polenta With Garlicky Greens-

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“This makes a nutritious and delicious vegetarian meal of soft cornmeal with a tasty topping of sautéed Swiss chard, raisins, and pine nuts. This came from the Good Housekeeping magazine, 1999. Directions are given for cooking the polenta in the microwave or for stove top. Enjoy!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off and discard bottom 3 inches of Swiss-chard stems.
  2. Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
  3. Rinse and dry stems and leaves separately; place in separate bowls.
  4. In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
  5. Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
  6. Gradually add chard leaves and 1/2 teaspoons.
  7. salt, stirring until leaves wilt; stir in 1/3 cup water.
  8. Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
  9. Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
  10. Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
  11. To serve, stir Parmesan into polenta.
  12. Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
  13. Serve with additional Parmesan to sprinkle over each serving if you like.
  14. Makes 4 main dish servings.
  15. Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
  16. Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
  17. Heat to boiling over high heat, stirring occasionally.
  18. Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

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