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
sea salt
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
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.
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