- Preheat oven to 350 F. Lightly oil 2-quart glass baking dish. Over medium, heat 1-2 tablespoons of olive oil in a large deep skillet. Add 1 chopped/thinly sliced onion and 2-3 cloves of crushed garlic; saute until translucent and starting to brown, about 10 minutes. Sprinkle crushed red pepper flakes, to taste, than add 1-2 bunches of chopped (discard some stems) rainbow chard; drizzle 2 tablespoons of balsamic vinegar*; continue to cook over medium heat, stirring occasionally until chard is tender, about 8 minutes.
* The acidity of the vinegar will dull the color of the chard. However, I think the added flavor is worth the change in color. However, feel free to omit if the color change bothers you.
- Bring 3 1/2 cups of water to boil in heavy bottom sauce pan, add 1 bouillon cube (chicken or veggie). Gradually stir in 1 cup of polenta. Add dried parsley, oregano, thyme and/or other like seasonings. Cook, stirring frequently over low-heat (polenta should only occasionally "pop" until polenta has thickened and begins to pull away from sides of pan, about 10 minutes.
- Combine 2 cups of low-fat ricotta cheese and 2 eggs in medium size bowl, stir. Once polenta has cooked, add 2 cups to ricotta/egg mixture to temper. Add all back to polenta.
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| From Baked Polenta... |
- Layer polenta and chard mixture in oiled baking dish; alternate polenta, chard and a sprinkling of mozzarella and Parmesan cheeses; finish with chard and cheese on top.
Time: About 2 hours (some unattended)
Yields: 4-6 servings
Adapted from this recipe at Epicurious
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