Posted by: RisaG 06-18-99 11:49 AM
Swiss Chard and Grilled Polenta
Exported from MasterCook *
Recipe By : Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino
Serving Size : 6 Preparation Time :0:00
Categories : Corn Mushrooms
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups cornmeal
3 tsp Kosher salt -- or other coarse salt
1/2 tsp freshly ground black pepper
1 qt skim milk
Butter-flavored cooking spray
1 bunch swiss chard -- about 1 lb
1 tbsp olive oil
1 sm onion -- chopped
6 oz wild mushrooms or domestic -- sliced
3 cloves garlic -- minced
3/4 cup dry red wine -- or mushroom stock
1 28 oz can tomatoes with juice -- drained & chopped
2 tsp tomato paste
1/4 cup parsley -- chopped fresh
1 1/2 tbsp fresh sage or 2 tsp dried
3/4 cup Parmesan cheese -- grated
Prepare polenta by combining cornmeal, 2 tsp salt, 1/4 tsp pepper, and milk in a microwaveable, 2 qt casserole.
Cook at full power (HIGH) in a microwave oven uncovered for 12 minutes, stirring once. Let stand 3 minutes.
Spray an 8x8 inch baking pan with butter-flavored cooking spray and pour polenta into it, spreading out evenly.
Put in refrigerator to cool.
When completely cooled, cut into 6 equal pieces.
Meanwhile, separate chard stems from leaves.
Stack and roll leaves, cigar-style, and cut into 1/2 inch strips.
Cut stems crosswise into 3/4" crescents. Wash thoroughly and drain.
Heat oil in a large skillet or wok over medium-high heat.
Add onion and mushrooms and cook, stirring, until onion and
mushrooms begin to soften.
Add garlic, cook a few minutes.
Add wine, tomatoes, and paste. Bring to a boil.
Add chard, and season well with remaining salt and pepper.
Reduce heat and simmer 25 minutes.
Add parsley and sage during last 5 minutes of cooking.
Preheat broiler.
Spray a large baking sheet with butter-flavored cooking spray. Distribute polenta pieces evenly and spray tops.
Broil about 5 minutes on each side or until nicely browned.
To serve, put a piece of polenta on each of 6 plates (preferably soup plates), top with chard, and sprinkle with 2 tbsp Parmesan.