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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