If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Polenta with Gruyere Cheese
- 1 cup corn meal - medium ground
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter - unsalted
- 1 cup Gruyere - shredded
- Bring water to a boil.
- 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.
- Turn burner down to low and cover.
- 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
- 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
- 1 bunch swiss chard - chopped - I use the leaf and the ribs to add color.
- 1 leek - medium to large - sliced (white and light green part only)
- 1 red bell pepper - julienned
- 2 tablespoons olive oil
- 2 garlic cloves - minced
- 2 tablespoons Italian herbs - oregano, basil, parsley
- salt and pepper to taste
- Heat olive oil in a large sautee pan over medium high heat.
- Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.
- Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.
- 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.
- Add salt and pepper to taste and then serve it over the cheesy polenta.
- This recipe was entered in the contest for Your Best Greens
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.