Creamy Baked Polenta with Swiss Chard & Cheesy Delight
Indulge in this hearty and wholesome casserole that brings together creamy polenta and flavorful Swiss chard, all topped with melted cheeses. Perfect for a cozy family dinner or a comforting meal prep, this dish is packed with greens and enriched with classic Italian flavors. With a well-balanced combination of textures and a rich, savory taste, this baked polenta is not only easy to prepare but also nutritious, making it an excellent choice for a satisfying weeknight meal. Feel free to prepare it in advance and simply bake it when you're ready to serve. Enjoy a slice of this delectable goodness guilt-free!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil
2 tablespoons (None)
Garlic cloves
6, minced (Minced)
Swiss chard
8 cups, chopped (stems & leaves) (Chopped)
Cooking spray
As needed (For greasing the pan)
Chicken broth
1 (14 1/2 ounce) can (None)
Water
1 1/2 cups (None)
Salt
1/2 teaspoon (None)
Cornmeal or quick-cooking polenta
1 cup (None)
Butter
1 tablespoon (None)
Grated Parmesan cheese
3 tablespoons (divided) (Divided)
Grated mozzarella cheese
1 cup (None)
Sour cream
1/3-1/2 cup (None)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the Swiss chard stems, adding a couple of tablespoons of water, then cover the pan and cook for 2 minutes.
2
Remove the lid and add the chopped Swiss chard leaves to the stems, covering the pan again. Cook until the leaves are wilted, about 3 minutes. Take off the heat and let the mixture cool uncovered.
3
Preheat your oven to 400°F (200°C). Prepare a 2 1/2-quart shallow baking dish by spraying it with cooking spray and setting it aside.
4
In a medium saucepan, combine the chicken broth, water, and salt. Bring it to a boil, then reduce to medium-low heat. Gradually drizzle in the cornmeal while continuously whisking to prevent lumps.
5
Cook the polenta mixture, whisking frequently, until it thickens to a mashed-potato-like consistency, about 5 minutes. Stir in 2 tablespoons of Parmesan cheese, 1 tablespoon of butter, and the grated mozzarella cheese until well incorporated.
6
Spread half of the polenta mixture evenly into the prepared baking dish. Layer the cooked Swiss chard evenly over the polenta. Drop spoonfuls of sour cream on top of the chard and gently spread it out with the back of a spoon.
7
Spoon the remaining polenta over the Swiss chard, smoothing it out to cover. Finish by sprinkling the remaining tablespoon of Parmesan cheese on top. If preparing ahead, cover and refrigerate at this point for up to 24 hours; bring to room temperature before baking.
8
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and the edges are bubbling. Be careful not to overcook; you want the polenta to remain creamy inside.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Baked Polenta with Swiss Chard?
It is a hearty casserole dish featuring layers of creamy polenta, sautéed Swiss chard, and a blend of Parmesan and mozzarella cheeses.
How many garlic cloves are required for this recipe?
The recipe calls for 6 minced garlic cloves.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long does the polenta bake in the oven?
It should be baked for 20 to 25 minutes until the top is golden and edges are bubbling.
Can I prepare this dish in advance?
Yes, you can assemble the dish up to 24 hours in advance and keep it refrigerated.
What size baking dish should I use?
A 2 1/2-quart shallow baking dish is recommended.
How much Swiss chard is needed?
You will need 8 cups of chopped Swiss chard, including both stems and leaves.
What liquids are used to cook the polenta?
The recipe uses a combination of one 14 1/2 ounce can of chicken broth and 1 1/2 cups of water.
Is this recipe suitable for meal prep?
Yes, it is described as an excellent choice for comforting meal prep.
How do I prevent lumps when making the polenta?
Gradually drizzle the cornmeal into the boiling liquid while continuously whisking.
What consistency should the cooked polenta have?
It should thicken to a mashed-potato-like consistency after about 5 minutes of cooking.
What cheeses are included in the polenta mixture?
The mixture includes 2 tablespoons of Parmesan and 1 cup of grated mozzarella cheese.
How is the Swiss chard prepared before layering?
It is sautéed with garlic and olive oil; the stems are cooked first with a little water before adding the leaves.
How much sour cream is used in the casserole?
The recipe calls for 1/3 to 1/2 cup of sour cream to be spread over the chard layer.
What is the final topping for the bake?
One tablespoon of Parmesan cheese is sprinkled over the final layer of polenta.
Can I use quick-cooking polenta?
Yes, the recipe allows for either cornmeal or quick-cooking polenta.
Is this recipe vegetarian?
While tagged as vegetarian, it uses chicken broth; you should swap it for vegetable broth to make it strictly vegetarian.
How much butter is added to the polenta?
One tablespoon of butter is stirred into the thickened polenta.
How do I cook the Swiss chard stems?
Sauté them with garlic for 30 seconds, add two tablespoons of water, cover, and cook for 2 minutes.
What should I do if I prepare the dish 24 hours ahead?
Cover and refrigerate it, then bring it to room temperature before baking.
What kind of oil is used for sautéing the greens?
Two tablespoons of olive oil are used.
How much salt is needed?
The recipe uses 1/2 teaspoon of salt.
What is the first step in assembling the dish?
Spread half of the polenta mixture evenly into the prepared baking dish.
How long do the Swiss chard leaves take to wilt?
They take about 3 minutes when covered in the skillet.
Why shouldn't I overcook the bake?
You want to ensure the polenta remains creamy on the inside.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What flavor profile does this dish have?
It features classic Italian flavors with a rich, savory taste.
How should the garlic be prepared?
The garlic should be minced before sautéing.
What is the purpose of adding water to the chard stems?
The water helps steam the tougher stems so they soften properly.
How is the sour cream applied?
Drop spoonfuls on top of the chard and gently spread it out with the back of a spoon.