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2 Tbsp. Olive Oil    

6 Garlic Cloves, minced
8 cups chopped swiss chard, stems & leaves
1 (14.5 oz.) can chicken broth 

1.5 cups water
1.5 tsp. salt                                   

1 Tbsp. Butter
1 cup cornmeal or quick cooking Polenta     

1 cup grated Mozzarella Cheese
3 Tbsp. grated Parmesan Cheese 

1.5 cups Sour Cream

Directions: Heat oil in a large skillet over medium heat.  Add garlic, cook 30 seconds, then stir in chard stems and 2 Tbsp. water.  Cover and cook for 2 minutes. Mix in chard leaves; cover and cook until wilted - about 3 minutes. Remove from heat and cool.  Preheat oven to 400*.

Grease a 2.5 qt. baking dish; set aside.

Combine chicken broth, water and salt in a medium-sized saucepan and bring to boil. Reduce heat to medium-low and SLOWLY drizzle in cornmeal, WHISKING all the while. Continue to cook and whisk polenta until it is the consistency of mashed potatoes - about 5 minutes. Whisk in 2 Tbsp. Parmesan cheese, butter, and mozzarella cheese. Spread half of polenta into the baking dish. Spoon on chard and spread it evenly. Drop small spoonfuls of sour cream and spread with the back of spoon. Spoon on and spread remaining polenta.  Sprinkle with Parmesan cheese.  Bake for 20-25 minutes, or until golden and sizzling.  DO NOT overcook. - Enjoy!