Make Ahead

Swiss Chard, Leek and Red Pepper Sautee over Cheesy Polenta

by:
August 12, 2011
1 Rating
Swiss Chard, Leek and Red Pepper Sautee over Cheesy Polenta
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

  • Serves 4
Ingredients
  • Polenta with Gruyere Cheese
  • 1 cup corn meal - medium ground
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons 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 tablespoons olive oil
  • 2 garlic cloves - minced
  • 2 tablespoons Italian herbs - oregano, basil, parsley
  • salt and pepper to taste
In This Recipe
Tools
Set a Timer
Directions
  1. Polenta with Gruyere Cheese
  2. Bring water to a boil.
  3. 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.
  4. Turn burner down to low and cover.
  5. 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
  6. When the polenta is done, stir in the butter and cheese until melted, add salt and pepper to taste, and serve immediately.
  1. Swiss Chard, Leek and Red Pepper Sautee
  2. Heat olive oil in a large sautee pan over medium high heat.
  3. Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.
  4. Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.
  5. 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.
  6. Add salt and pepper to taste and then serve it over the cheesy polenta.
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52