This recipe was adapted from Bon Appetit: http://www.bonappetit.com/recipe/skillet-chicken-pot-pie-with-butternut-squash#recipe-ingredients
Chicken and Butternut Squash Skillet Pie
2-3 Tbs bacon grease or grapeseed oil, for greasing pan
2 large chicken thighs, chopped into small cubes
1 small onion, diced
1 small butternut squash, peeled, seeded and cubed (peel with a potato peeler - it's easy, then cut in half, scoop out seeds, and chop)
1 small bunch kale, center ribs discarded, leaves chopped
2 tsp minced garlic (about 2 large cloves)
1 Tbs Wildtree Herb Grilling Marinade
1 Tbs Wildtree Chicken or Vegetable Bouillon Base
1/4 cup flour
2-3 cups water
salt and pepper to taste
grated nutmeg to taste
1 sheet frozen puff pastry, defrosted
1 egg, beaten with a bit of water
Preheat oven to 425 F. Heat oil or grease in large cast iron skillet. Add chicken and saute about 5-7 mins, stirring occasionally, until browned but not cooked through. Add onion, squash and kale. Saute another 5-10 mins or until onions are translucent and tender. Add garlic, Wildtree spices, and flour. Stir one minute. Add water slowly, while stirring. Use as much water as you want until your gravy is as thick or thin as you want it. I did about 2.5 cups. Add salt, pepper and nutmeg to taste. Simmer, stirring often, until squash begins to soften, about 10 mins. Add more water if needed. Turn off heat.
Roll out puff pastry using a bit of flour to keep from sticking. Place over skillet and brush with egg wash. Vent by cutting a few slits in the top. Place in preheated oven for 15 mins. Turn oven down to 375 F and continue baking another 10-15 mins or until deep golden brown. Remove from oven and let rest 5-10 mins before serving, if you can stand the wait!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Saturday, March 8, 2014
Wednesday, January 9, 2013
Minestrone Soup
After a very long hiatus, I've decided to start blogging my food adventures again. It may not be every week but at least when I make something that stands out to me, I'll post it here. Yesterday I made minestrone soup for our community group with church. People asked for the recipe which inspired me to just post it. Enjoy! (PS, it was even better the next day!)
Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)
1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
kosher salt and pepper to taste
Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.
(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).
Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)
1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
kosher salt and pepper to taste
Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.
(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).
Friday, February 24, 2012
Chicken and Wild Rice
I had a lot of leftover shredded chicken from making chicken soup last night and I needed to make dinner tonight without going to the store today. So, I pulled together this chicken and rice casserole type dish, sans the canned cream-of-chemicals-and-who-knows-what-else-soup. Wild rice is lower glycemic than regular white rice and possibly more so than brown rice, too. This came out really tasty, but the picture not so much. Sorry!
Chicken and Wild Rice Recipe
1 Tbs butter
1 Tbs EVOO
1 onion, chopped
3 cloves garlic, minced
1½ cups uncooked wild rice blend
½ tsp sea salt
½ tsp dried marjoram
fresh cracked black pepper
1 (4 oz) can sliced mushrooms
4 cups cooked cubed or shredded chicken
1½ cups chicken stock
1 cup heavy cream
½ cups dry white wine
¼ cup sour cream
Heat dutch oven over medium heat. When hot, add butter and olive oil and heat through. Add onion and saute until beginning to soften. Add garlic and saute another minute. Add rice and saute a few minutes until beginning to brown, stirring frequently. Add salt, marjoram and pepper. Add mushrooms, chicken and stock. Stir to deglaze bottom of pot. Pour in cream, stirring. Add wine and sour cream. Bring to a simmer and then cover and transfer to preheated 375°F oven. Cook one hour or until rice is tender and liquid absorbed. Serve with green salad or another green veggie of choice :)
Chicken and Wild Rice Recipe
1 Tbs butter
1 Tbs EVOO
1 onion, chopped
3 cloves garlic, minced
1½ cups uncooked wild rice blend
½ tsp sea salt
½ tsp dried marjoram
fresh cracked black pepper
1 (4 oz) can sliced mushrooms
4 cups cooked cubed or shredded chicken
1½ cups chicken stock
1 cup heavy cream
½ cups dry white wine
¼ cup sour cream
Heat dutch oven over medium heat. When hot, add butter and olive oil and heat through. Add onion and saute until beginning to soften. Add garlic and saute another minute. Add rice and saute a few minutes until beginning to brown, stirring frequently. Add salt, marjoram and pepper. Add mushrooms, chicken and stock. Stir to deglaze bottom of pot. Pour in cream, stirring. Add wine and sour cream. Bring to a simmer and then cover and transfer to preheated 375°F oven. Cook one hour or until rice is tender and liquid absorbed. Serve with green salad or another green veggie of choice :)
Tuesday, February 14, 2012
Valentine's Day - Fajitas
Maybe not the most traditional Valentine's Day fare, but there is something romantic about the sound of fajitas sizzling as they are brought to your table in a cast iron skillet with a mariachi band in the background. I aim to recreate that feeling at home tonight. Maybe I need to figure out how to flambé without burning anything unintended so we can really have the ambiance :)
For the Marinade:
juice of 1 lime
3-4 garlic cloves, minced
handful cilantro, chopped
1 Tbs EVOO (extra-virgin olive oil)
1 Tbs tequila (optional but oh-so-good!)
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp sea salt
several turns of the pepper mill
dash Worcestershire sauce
In a medium bowl, pour marinade over 1 lb sliced beef. Mix well with clean hands. Cover and refrigerate at about 2 hours. I put this together after the girls went down for naps and will let it marinate until dinnertime.
For the Fajitas:
1 lb marinated beef, brought to room temp
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 red or white onion, sliced thickly
oil for sautéing at high heat (coconut oil or grapeseed oil are my preference)
Toppings:
salsa
sour cream
avocado slices or homemade guacamole*
Heat a large cast iron skillet (preferably well seasoned). When hot, add oil and heat a few seconds, just until oil almost smokes. Add onion and sauté until almost tender. Add bell pepper strips and sauté about 2 minutes. Add drained beef and sauté to desired doneness. Serve in warm tortillas, if desired, with toppings of choice.
*Homemade guac is super easy but you have to have a super ripe avocado. Slice open the avocado, remove pit, scrape flesh into small bowl. Add a handful of minced red onion, a few minced garlic cloves, juice from half a lemon, salt and pepper to taste. Mash with fork. Taste for seasoning. Stir in handful of diced fresh tomatoes if desired. Enjoy!
For the Marinade:
juice of 1 lime
3-4 garlic cloves, minced
handful cilantro, chopped
1 Tbs EVOO (extra-virgin olive oil)
1 Tbs tequila (optional but oh-so-good!)
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp sea salt
several turns of the pepper mill
dash Worcestershire sauce
In a medium bowl, pour marinade over 1 lb sliced beef. Mix well with clean hands. Cover and refrigerate at about 2 hours. I put this together after the girls went down for naps and will let it marinate until dinnertime.
For the Fajitas:
1 lb marinated beef, brought to room temp
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 red or white onion, sliced thickly
oil for sautéing at high heat (coconut oil or grapeseed oil are my preference)
Toppings:
salsa
sour cream
avocado slices or homemade guacamole*
Heat a large cast iron skillet (preferably well seasoned). When hot, add oil and heat a few seconds, just until oil almost smokes. Add onion and sauté until almost tender. Add bell pepper strips and sauté about 2 minutes. Add drained beef and sauté to desired doneness. Serve in warm tortillas, if desired, with toppings of choice.
*Homemade guac is super easy but you have to have a super ripe avocado. Slice open the avocado, remove pit, scrape flesh into small bowl. Add a handful of minced red onion, a few minced garlic cloves, juice from half a lemon, salt and pepper to taste. Mash with fork. Taste for seasoning. Stir in handful of diced fresh tomatoes if desired. Enjoy!
Saturday, February 11, 2012
Caramelized Onion Pizza
Mix 1.5 cups bread flour with 1 tsp salt. Mix in 1.5 cups sourdough starter (100% hydration) and 1 Tbs olive oil. Mix well (I use my KitchenAid with dough hook for this) until a satiny smooth dough forms. Oil bowl, turn to coat dough, cover and let rise a few hours. If you get this started around lunch time your dough should be ready by dinnertime. Hand toss and/or stretch dough into desired shape (I usually put mine on a 15" pizza stone and it makes a moderately thin crust). I don't like to roll the dough because it compresses it too much. Brush with EVOO and top as follows.
Pizza Sauce and Toppings:
Heat about 2 Tbs EVOO in a small to medium saucepan. Add one sliced red onion. Heat gently, stirring occasionally, until onions are sweet and caramelized. This is a slow process and will probably take about 20 minutes. Remove onions with a slotted spoon (set aside in bowl) and add one 8oz can of tomato sauce to the saucepan. Add a tsp or so of dried basil and dried oregano. Stir and simmer a few minutes to let flavors infuse.
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| After the girls and I ate :) |
Friday, January 27, 2012
Salmon with Sauteed Spigarello
Spigarello is a relative of broccoli and some people call it broccoli leaf. It is a thick, leathery green that I think tastes great. This preparation with the shallots, garlic, and lemon-honey is superb!
Salmon with Sauteed Spigarello, serves 2
for the salmon:
2 salmon filets, skin-on
EVOO
sea salt and fresh cracked black pepper
Rub salmon with EVOO and season with salt and pepper. Grill over medium heat (skin side down first then flip half way through) until cooked to your liking. I like mine moist and pink so I do about 3-5 minutes on each side, depending on thickness of the filet.
for the spigarello:
EVOO
1 bunch spigarello (would work with another hearty green such as kale), washed and dried
1 small shallot or about ¼ cup chopped red onion
1 large clove garlic, minced
red pepper flakes to taste
sea salt and pepper to taste
juice of ½ a lemon
1 tsp raw honey or agave syrup for drizzling
Remove tough stems from spigarello and discard. Roughly chop leaves. Heat EVOO in medium skillet over medium heat. Add spigarello and sauté until beginning to soften. Add shallot, garlic, and red pepper flakes and continue cooking, stirring, until shallots are soft. Season with salt and pepper, lemon juice and a drizzle of honey. Toss to coat.
Serve salmon and greens with couscous or quinoa if desired.
Thursday, January 26, 2012
Baked Penne with Fennel
Adapted from Food Network Magazine's Great Easy Meals, this is an ooey-gooey cheesy pasta bake that incorporates bacon and fennel. If you've never used fennel before, it's a little like a cross between celery and onion and has a slight licorice flavor. The licorice flavor totally disappears in this dish though, so don't think it will be weird. This is most definitely not low glycemic, so I don't recommend making this if you are on Phase 1 of the Live Well lifestyle program.
Baked Penne with Fennel, serves 6
sea salt
1 lb penne
EVOO for sauteeing and drizzling
1/2 lb bacon or pancetta, diced
1 med onion, diced
1 fennel bulb, trimmed and thinly sliced
28 oz can diced tomatoes
½ cup heavy cream
½ cup chopped fresh basil
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
1½ cups grated fontina cheese
Preheat oven to 450ºF and grease a 9x13" baking dish. Bring a large pot of salted water to a boil. Cook penne to just under al denté. Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until beginning to crisp. Add onion and fennel and cook until tender, about 5 mins, stirring occasionally. Pour tomatoes with their juices into skillet. Add ½ cup of the pasta water and bring to a simmer, scraping up any browned bits on the bottom of skillet. Stir in the cream and simmer gently for about 5 mins to meld flavors.
Add drained pasta to sauce and stir in the basil and ½ cup of the parmesan. Season to taste with sea salt. Toss well to combine. In a large bowl, combine remaining parmesan with the mozzarella and fontina.
Layer pasta mixture and then cheese mixture into prepared baking dish, alternating and ending with cheese. Drizzle lightly with EVOO. Bake uncovered about 15 mins or until browned and bubbly. Let rest about 5 mins before serving.
Baked Penne with Fennel, serves 6
sea salt
1 lb penne
EVOO for sauteeing and drizzling
1/2 lb bacon or pancetta, diced
1 med onion, diced
1 fennel bulb, trimmed and thinly sliced
28 oz can diced tomatoes
½ cup heavy cream
½ cup chopped fresh basil
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
1½ cups grated fontina cheese
Preheat oven to 450ºF and grease a 9x13" baking dish. Bring a large pot of salted water to a boil. Cook penne to just under al denté. Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until beginning to crisp. Add onion and fennel and cook until tender, about 5 mins, stirring occasionally. Pour tomatoes with their juices into skillet. Add ½ cup of the pasta water and bring to a simmer, scraping up any browned bits on the bottom of skillet. Stir in the cream and simmer gently for about 5 mins to meld flavors.
Add drained pasta to sauce and stir in the basil and ½ cup of the parmesan. Season to taste with sea salt. Toss well to combine. In a large bowl, combine remaining parmesan with the mozzarella and fontina.
Layer pasta mixture and then cheese mixture into prepared baking dish, alternating and ending with cheese. Drizzle lightly with EVOO. Bake uncovered about 15 mins or until browned and bubbly. Let rest about 5 mins before serving.
Monday, January 23, 2012
Linguine with Tuna Puttanesca
This is a quick and delicious way to get your fish in! The capers and olives add that great salty flavor that I often crave.
Linguine with Tuna Puttanesca Recipe, adapted from Food Network Magazine's Great Easy Meals,
serves 4
12 oz linguine pasta, cooked to al dente, some pasta water reserved after cooking
EVOO, about 2 Tbs, enough to coat bottom of pan
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (more or less to taste)
2 Tbs capers, drained
1/2 cup chopped kalamata olives
28-oz can plum tomatoes
4 large basil leaves, roughly chopped, plus more for topping
5-oz can tuna packed in oil (look for a variety packed in olive oil instead of vegetable oil)
fresh cracked black pepper
While the linguine is cooking, heat the EVOO in a large skillet over med heat. Add garlic, red pepper flakes, capers and olives. Cook until fragrant, a few mins. Crush the tomatoes into the skillet with clean hands. Add juices from tomatoes, basil, and salt and pepper to taste and cook a couple mins, until sauce thickens. Add tuna with it's oil, breaking up with a fork, and salt to taste. Add cooked pasta to skillet and toss well to coat. Add upto 1/2 cup of pasta water to loosen pasta and sauce if needed. Top with cracked black pepper and chopped or torn basil.
Linguine with Tuna Puttanesca Recipe, adapted from Food Network Magazine's Great Easy Meals,
serves 4
12 oz linguine pasta, cooked to al dente, some pasta water reserved after cooking
EVOO, about 2 Tbs, enough to coat bottom of pan
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (more or less to taste)
2 Tbs capers, drained
1/2 cup chopped kalamata olives
28-oz can plum tomatoes
4 large basil leaves, roughly chopped, plus more for topping
5-oz can tuna packed in oil (look for a variety packed in olive oil instead of vegetable oil)
fresh cracked black pepper
While the linguine is cooking, heat the EVOO in a large skillet over med heat. Add garlic, red pepper flakes, capers and olives. Cook until fragrant, a few mins. Crush the tomatoes into the skillet with clean hands. Add juices from tomatoes, basil, and salt and pepper to taste and cook a couple mins, until sauce thickens. Add tuna with it's oil, breaking up with a fork, and salt to taste. Add cooked pasta to skillet and toss well to coat. Add upto 1/2 cup of pasta water to loosen pasta and sauce if needed. Top with cracked black pepper and chopped or torn basil.
Friday, January 13, 2012
Colorful Chili
I love chili. It's so versatile and you can pretty much put anything in it. This is my most recent version, which I'm calling "colorful" because of all the different veggies that went into it. It also has a variety of spices for the flavor and for the health benefits (chili peppers for the capsaicin and turmeric for the anti-inflammatory properties).
Colorful Chili Recipe, serves 6
Brown the following in Dutch oven or stock pot:
1 lb ground beef or bison (preferably from a grass-fed animal)
1 onion, chopped
2 garlic cloves, minced
1 orange bell pepper, chopped
2 cups chopped kale or other sturdy green
Add and stir for a minute until fragrant:
¼ cup chili powder
1 Tbs cacao powder (or unsweetened coco powder)
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
½ tsp ground corriander
½ tsp cayenne (more or less to taste)
¼ tsp turmeric
fresh cracked pepper
Add:
1 can diced tomatoes
1 can tomato sauce
1 can drained beans of choice (I like kidneys)
2 cups water
1 Tbs blackstrap molasses
Bring to a boil then reduce heat to low, cover and simmer about an hour or until flavors are mingled to your liking.
Top with some or all:
shredded cheese
sour cream
chopped chives
more cayenne or red pepper flakes
Colorful Chili Recipe, serves 6
Brown the following in Dutch oven or stock pot:
1 lb ground beef or bison (preferably from a grass-fed animal)
1 onion, chopped
2 garlic cloves, minced
1 orange bell pepper, chopped
2 cups chopped kale or other sturdy green
¼ cup chili powder
1 Tbs cacao powder (or unsweetened coco powder)
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
½ tsp ground corriander
½ tsp cayenne (more or less to taste)
¼ tsp turmeric
fresh cracked pepper
1 can diced tomatoes
1 can tomato sauce
1 can drained beans of choice (I like kidneys)
2 cups water
1 Tbs blackstrap molasses
Bring to a boil then reduce heat to low, cover and simmer about an hour or until flavors are mingled to your liking.
Top with some or all:
shredded cheese
sour cream
chopped chives
more cayenne or red pepper flakes
Quinoa Egg Veggie Bake
I made this for dinner but it works equally well as breakfast, so save your leftovers! This recipe is super versatile and you could use whatever veggies (or even meats) and spices you have on hand. Try a southwestern twist with jalapenos and jack cheese, or Denver omelet style with bell peppers, ham and cheese, or Italian style with greens, tomatoes, garlic and top with marinara. The variations are really endless!
Quinoa Egg Veggie Bake Recipe, adapted from Door To Door Organics, serves 6 (two muffins for each person)
1 cup quinoa, cooked according to package directions and cooled
1 cup chopped mushrooms
1 cup chopped sturdy greens, such as spinach or kale or chard
1 cup chopped tomatoes (I used quartered grape tomatoes since I had them on hand)
6 eggs, beaten
¼ tsp sea salt
¼ tsp dried oregano or basil
cracked pepper
grated cheese of choice for topping (optional, I used Romano)
Combine all ingredients in a large bowl. Spoon into well-greased muffin cups (should fill a normal sized 12-muffin pan). Bake at 400ºF for approx 20 mins or until lightly browned and set. Remove pan from oven, top muffins with grated cheese, return to oven and turn to broil. Broil for a couple mins, just until cheese melts. Remove and let cool a couple mins in the pan. Run a knife around each muffin to loosen and serve immediately.
Quinoa Egg Veggie Bake Recipe, adapted from Door To Door Organics, serves 6 (two muffins for each person)
1 cup quinoa, cooked according to package directions and cooled
1 cup chopped mushrooms
1 cup chopped sturdy greens, such as spinach or kale or chard
1 cup chopped tomatoes (I used quartered grape tomatoes since I had them on hand)
6 eggs, beaten
¼ tsp sea salt
¼ tsp dried oregano or basil
cracked pepper
grated cheese of choice for topping (optional, I used Romano)
Combine all ingredients in a large bowl. Spoon into well-greased muffin cups (should fill a normal sized 12-muffin pan). Bake at 400ºF for approx 20 mins or until lightly browned and set. Remove pan from oven, top muffins with grated cheese, return to oven and turn to broil. Broil for a couple mins, just until cheese melts. Remove and let cool a couple mins in the pan. Run a knife around each muffin to loosen and serve immediately.
Saturday, January 7, 2012
Polenta with Roasted Tomatoes and Swiss Chard
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
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
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.
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
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.
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