Hello bees and bears. J
Thanks for tuning in today. Its a very damp and drizzly day. I wasn't sure what recipe I was going to blog about today. My stomach is a little unsettled and when things are rumblin' in there its hard for me to think about cooking.
I bought a magazine in Target last night and sat down to read it today while drinking my morning starbucks fix. I came across an easy recipe that's perfect for a chilly day. It caught my eye because I love swiss chard, and I love polenta. This recipe screams comfort food. I changed the presentation a little to suit my taste, by adding a few steps to the polenta you can plate it differently and use it for another recipe. The recipe in the magazine calls for the polenta to be poured in a 9x13 casserole dish and wait until it sets and is layered with swiss chard, onions and asiago cheese.
I like to make dishes that can be turned into something else and polenta is perfect for that.
Swiss Chard and white bean casserole
Polenta/ onions
4 cups fat free milk (to veganize this substitute with plain soymilk).
1 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
1 1/2 cups instant polent
3/4 cup shaved asiago cheese (feel free to veganize as you wish or substitute pecorino or parmesan for the asiago)
1/2 cup basil, shredded
1tbs extra virgin olive oil
2 onions peeled and sliced
Chard and Beans
2 tbsp extra virgin olive oil
2 bunches swiss chard trimmed and cut into 1 inch peices
4 cloves garlic, coursly chopped
1/2 tsp dried italian seasoning
1/4 tsp salt
1/4 tsp black pepper
2 cans (15 ounces each) cannellini beans, drained and rinsed
3/4 cup shaved asiago (or vegan cheese of your choice).
1. Polenta and onions. Lightly coat a 13x9x2 inch baking dish
With nonstick cooking spray. I'm a large sauce pan combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over med-high heat. Gradually whish in polenta. Cook, whisking continuously until thick (about 2 minutes). If it becomes too thick add a lttle more hot water. Stir in basil and shredded cheese. Spread polenta in prepared baking dish and allow to set at room temperature.
2. Heat olive oil in a large nonstick skillet over med to high heat. Add onions and cook for 8-10 minutes,.until golden. Remove to a seperate plate.
3. Chard and beans.
Heat olive oil in same skillet over medium heat. Add chard(in batches) and garlic and cook until tender, stirring occasionally. Season with italian seasoning, salt and pepper. Stir in beans and heat through.
4. Heat oven to 350. Spoon chard and beans evenly over polenta. Sprinkle half a cup of asiago cheese over chard and beans. Scatter the onions and remaining cheese on top. (This was how the recipe called for it to be assembled)
Polenta is great. You can do so many things with it. You can fry it and make it parmesan or serve it warm and crispy with maple syrup and serve it for breakfast
I hope you're inspired to try this recipe or create your own and share it with me!
Off for now!
:)
Thanks for tuning in today. Its a very damp and drizzly day. I wasn't sure what recipe I was going to blog about today. My stomach is a little unsettled and when things are rumblin' in there its hard for me to think about cooking.
I bought a magazine in Target last night and sat down to read it today while drinking my morning starbucks fix. I came across an easy recipe that's perfect for a chilly day. It caught my eye because I love swiss chard, and I love polenta. This recipe screams comfort food. I changed the presentation a little to suit my taste, by adding a few steps to the polenta you can plate it differently and use it for another recipe. The recipe in the magazine calls for the polenta to be poured in a 9x13 casserole dish and wait until it sets and is layered with swiss chard, onions and asiago cheese.
I like to make dishes that can be turned into something else and polenta is perfect for that.
Swiss Chard and white bean casserole
Polenta/ onions
4 cups fat free milk (to veganize this substitute with plain soymilk).
1 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
1 1/2 cups instant polent
3/4 cup shaved asiago cheese (feel free to veganize as you wish or substitute pecorino or parmesan for the asiago)
1/2 cup basil, shredded
1tbs extra virgin olive oil
2 onions peeled and sliced
Chard and Beans
2 tbsp extra virgin olive oil
2 bunches swiss chard trimmed and cut into 1 inch peices
4 cloves garlic, coursly chopped
1/2 tsp dried italian seasoning
1/4 tsp salt
1/4 tsp black pepper
2 cans (15 ounces each) cannellini beans, drained and rinsed
3/4 cup shaved asiago (or vegan cheese of your choice).
1. Polenta and onions. Lightly coat a 13x9x2 inch baking dish
With nonstick cooking spray. I'm a large sauce pan combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over med-high heat. Gradually whish in polenta. Cook, whisking continuously until thick (about 2 minutes). If it becomes too thick add a lttle more hot water. Stir in basil and shredded cheese. Spread polenta in prepared baking dish and allow to set at room temperature.
2. Heat olive oil in a large nonstick skillet over med to high heat. Add onions and cook for 8-10 minutes,.until golden. Remove to a seperate plate.
3. Chard and beans.
Heat olive oil in same skillet over medium heat. Add chard(in batches) and garlic and cook until tender, stirring occasionally. Season with italian seasoning, salt and pepper. Stir in beans and heat through.
4. Heat oven to 350. Spoon chard and beans evenly over polenta. Sprinkle half a cup of asiago cheese over chard and beans. Scatter the onions and remaining cheese on top. (This was how the recipe called for it to be assembled)
Polenta is great. You can do so many things with it. You can fry it and make it parmesan or serve it warm and crispy with maple syrup and serve it for breakfast
I hope you're inspired to try this recipe or create your own and share it with me!
Off for now!
:)
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