Baked Cheese Polenta with Swiss Chard

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* Exported from MasterCook *

 

Baked Cheese Polenta With Swiss Chard

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CHARD:

2 bunches Swiss chard (about 1 1/2 pounds)

Cooking spray

8 garlic cloves

2 tablespoons water

POLENTA:

1 3/4 cups water

1/4 teaspoon salt

1 can vegetable broth -- (14 1/2-ounce)

1 cup yellow cornmeal

1/2 cup crumbled goat cheese -- (2 ounces)

3 tablespoons grated fresh Parmesan cheese

1/4 cup reduced-fat sour cream

 

1. Peheat oven to 400 degrees.

2. To prepare chard, remove stems and center ribs. Discard stems and chop

ribs, coarsely chop leaves. Heat a large non-stick skillet coated with cooking

spray over medium heat. Add garlic; sauté 30 seconds. Add ribs and 2

tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5

minutes or until wilted.

3. To prepare polenta, place 1 3/4 cups water, salt, and broth into a large

saucepan. Gradually add the cornmeal stirring constantly with a whisk. Bring

to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add

cheeses, stirring constantly with a whisk. Spoon half the polenta into a

2-quart baking dish coated with cooking spray, spreading evenly. Top with the

chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add

remaining polenta, spreading evenly.

4. Bake at 400 degrees for 20 minutes. Let stand 5 minutes.

 

 

 

 

 

Serving Size: 1 cup

 

Source: Cooking Light

 

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Per serving: 169 Calories; 5.3g Total Fat; (28% calories from fat); 6.4g

Protein; 6.4g Carbohydrate; 1.9mg Cholesterol; 647mg Sodium; 1.9 g Fiber; 2.4mg

iron; 146 mg. Calcium.

 

 

 

Source:

" http://lowfatcooking.about.com/library/recipes/blpolenta.htm "

 

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Per Serving (excluding unknown items): 171 Calories; 5g Fat (27.2% calories from

fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 443mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Yes, it's the Swiss again. I have a one-track mind. Fortunately, I find

ways to channel it into food. That is, after all, why I'm here: to transform the

swirling fantasies that float through my mind into some useful purpose that

serves others. So I'm humble too, in case you hadn't noticed. If you are now

lost, this is a good recipe that will please vegetarians. Thankfully, I remember

to be practical.

http://lowfatcooking.about.com/library/recipes/blpolenta.htm

 

 

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