Swiss Chard, Leek and Red Pepper Sautee over Cheesy Polenta

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There'sAlwaysPie

Swiss Chard, Leek and Red Pepper Sautee over Cheesy Polenta
Serves
4

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!)

Ingredients

Polenta with Gruyere Cheese

  • 1 cup corn meal - medium ground
  • 4 cup water
  • 1 teaspoon salt
  • 2 tablespoon butter - unsalted
  • 1 cup Gruyere - shredded

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 tablespoon olive oil
  • 2 garlic cloves - minced
  • 2 tablespoon Italian herbs - oregano, basil, parsley
  • salt and pepper to taste

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Directions

Polenta with Gruyere Cheese

  • Step 1

    Bring water to a boil.

  • Step 2

    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.

  • Step 3

    Turn burner down to low and cover.

  • Step 4

    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

  • Step 5

    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

  • Step 1

    Heat olive oil in a large sautee pan over medium high heat.

  • Step 2

    Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.

  • Step 3

    Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.

  • Step 4

    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.

  • Step 5

    Add salt and pepper to taste and then serve it over the cheesy polenta.

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