This recipe is adapted from Food Network Magazine's Great Easy Meals. This makes a great lunch or a light dinner. Polenta is coarse cornmeal. I generally use Bob's Red Mill brand.
Polenta with Roasted Tomatoes and Swiss Chard Recipe, serves 4
28 oz can plum tomatoes, drained, or 2 cups cherry or grape tomatoes, halved
1 Tbs EVOO
1 cup polenta
5 cups water
fresh ground pepper
1 bunch Swiss chard
4 Tbs butter
Feta or goat cheese, for topping
crushed red pepper flakes, optional
Preheat oven to 450ºF. Toss tomatoes, EVOO and 1/4 tsp salt in large ovenproof skillet. Cook until tomatoes are beginning to caramelize, about a half hour. Turn oven down to 300ºF but keep tomatoes in until needed later.
Meanwhile, boil water in medium sauce pot. Slowly whisk in polenta. Stir constantly until mixture boils. Turn heat down to low and simmer, stirring frequently, until thickened and creamy. Stir in salt and pepper to taste.
Meanwhile, prepare chard: cut leaves from stems and roughly chop. Keep the stems and slice into 1/2" pieces. Remove tomatoes from oven and place over medium heat on stovetop. Add butter to skillet and swirl to coat. Add chard stems and cook until almost tender, about 5 mins. Add leaves and sauté just until wilted.
Divide polenta between 4 bowls. Top with tomato/chard mixture. Sprinkle cheese over the top and season with salt, pepper and crushed red pepper flakes, if desired.