Author Notes
Chard and leeks is one of my favorite flavor combos. You can blend it with a number of different things, but I went the Italian route this time and added in some red bell pepper and Italian seasonings then served it over a super creamy polenta made with Gruyere. Great balance of creaminess and bitterness - so good! (Please excuse the picture - not the best - it turned out very red-hued! I'm still improving those skills also. But, I figure at least you can get an idea what it looks like!) —There'sAlwaysPie
Ingredients
- Polenta with Gruyere Cheese
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1 cup
corn meal - medium ground
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4 cups
water
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1 teaspoon
salt
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2 tablespoons
butter - unsalted
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1 cup
Gruyere - shredded
- Swiss Chard, Leek and Red Pepper Sautee
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1 bunch
swiss chard - chopped - I use the leaf and the ribs to add color.
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1
leek - medium to large - sliced (white and light green part only)
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1
red bell pepper - julienned
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2 tablespoons
olive oil
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2
garlic cloves - minced
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2 tablespoons
Italian herbs - oregano, basil, parsley
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salt and pepper to taste
Directions
- Polenta with Gruyere Cheese
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Bring water to a boil.
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Add salt to water and then pour the corn meal in slowly and with as constant of a flow as you can - whisking the entire mixture vigorously as you do so.
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Turn burner down to low and cover.
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Cook the polenta for 30 minutes until creamy. **Important part** stir the polenta every 5-6 minutes to keep it from sticking to the bottom of the pan
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When the polenta is done, stir in the butter and cheese until melted, add salt and pepper to taste, and serve immediately.
- Swiss Chard, Leek and Red Pepper Sautee
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Heat olive oil in a large sautee pan over medium high heat.
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Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.
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Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.
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Add all of the swiss chard and cover the sautee pan. Let cook for about a minute and then stir so the leaves can begin to wilt. Continue to cook until all the leaves are soft and wilted.
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Add salt and pepper to taste and then serve it over the cheesy polenta.
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