ISO Swiss Chard,Polenta,Goat Cheese casserole

[JennyLiz]

I'm ISO a Swiss Chard, Polenta, Goat Cheese and Sour Cream casserole from CL in 2000 or 2001. I have the back issues, I just can't remember where it was... TIA

BTW, this is an excellent recipe for anyone that's trying to incorporate more greens into their diet- I love the flavor combinations. I did try it one time with Norwegian Goat Cheese because the soft cheese wasn't available. I didn't realize the difference until I opened the cheese package- BRAAAK- very nasty taste in the casserole- don't try it.

JennyLiz

[Laura B]

JennyLiz, the recipe is from May 2001. I know you said you have the issue, but I will post it here in case anyone else wants it!

* Exported from MasterCook *

Baked Cheese Polenta With Swiss Chard

Recipe By :Cooking Light Magazine. May 2001. Page: 160.
Serving Size : 6 Preparation Time :0:00
Categories : Grains May 2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chard:
2 bunches Swiss chard (about 1-1/2 pounds)
Cooking spray
8 garlic cloves, minced
2 tablespoons water
Polenta:
1 3/4 cups water
1/4 teaspoon salt
1 can (14-1/2-ounce) vegetable broth
1 cup yellow cornmeal
1/2 cup (2 ounces) crumbled goat cheese
3 tablespoons grated fresh Parmesan cheese
1/4 cup reduced-fat sour cream

1. Preheat oven to 400 degrees.

2. To prepare chard, remove stems and center ribs. Discard stems and chop ribs; coarsely chop leaves. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; saute 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.

3. To prepare polenta, place 1-3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.

4. Bake at 400 degrees for 20 minutes. Let stand 5 minutes. Yield: 6 servings (serving size: about 1 cup).


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NOTES : Parmesan and goat cheeses add a sharp flavor and creamy texture to the polenta. Serve with focaccia and cherry tomatoes tossed in a vinaigrette.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[JennyLiz]

Laura B you're the greatest! I love this recipe and was so frustrated when I couldn't find it! Thanks for posting it too- I'll add it to my favorites in MasterCook. JennyLiz