Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 tablespoon 15ml White onion - thinly sliced (large)

  3. 2 Garlic cloves - minced

  4. 1/4 teaspoon 1 1/3ml Dried crushed red pepper

  5. 1 lb 454g / 16oz Swiss chard - thick stems and 1 Ribs removed, leaves crosscut 1/2" wide Salt - to taste Freshly-ground black pepper - to taste

  6. 3 1/2 cups 829ml Water

  7. 1 teaspoon 5ml Salt

  8. 1 cup 62g / 2 1/5oz Polenta (coarse cornmeal)

  9. 1 cup 146g / 5.1oz Part-skim ricotta cheese

  10. 2 cups 396g / 13oz Eggs (large)

  11. 2 cups 292g / 10oz Coarsely-grated low-fat mozzarella cheese - (abt 8 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; saute until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper. Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.


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