Savory Polenta with Sautéed Garlicky Greens and Nuts
Indulge in a wholesome and satisfying meal with this savory polenta topped with a delightful medley of sautéed Swiss chard, sweet golden raisins, and crunchy pine nuts. This dish not only offers a rich tapestry of flavors but is also packed with essential nutrients, making it a perfect vegetarian option. The creamy polenta base is complemented by the vibrant greens, adding a pop of color and a wealth of vitamins. Originally featured in Good Housekeeping magazine in 1999, this dish is sure to become a family favorite. Whether prepared in the microwave for a quick meal or on the stovetop for a cozy cooking experience, this recipe is bound to impress. Serve it as a hearty main dish or as a side that will elevate any meal.
4
Servings
130
Calories
10
Ingredients
Ingredients
Swiss chard or bok choy
2 bunches (about 3 1/2 pounds) (Leaves coarsely chopped, stems sliced)
Olive oil
1 tablespoon (None)
Garlic cloves
3 (Thinly sliced)
Crushed red pepper flakes
1/4 teaspoon (None)
Salt
1 1/4 teaspoons (Divided)
Golden raisins
1/4 cup (None)
Yellow cornmeal
1 1/2 cups (None)
Milk
2 cups (Skimmed recommended)
Grated Parmesan or Romano cheese
2 tablespoons (Plus extra for serving)
Pine nuts
1 tablespoon (Toasted and chopped)
Instructions
1
Begin by preparing the Swiss chard: Cut off and discard the bottom 3 inches of the stems. Slice the remaining stems into 1/2-inch pieces and coarsely chop the leaves. Rinse and dry the stems and leaves separately, placing them in two separate bowls.
2
In a nonstick 12-inch skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and crushed red pepper flakes, cooking for about 2 minutes, or until the garlic becomes lightly golden. Stir constantly to avoid burning the garlic.
3
Increase the heat to medium-high and add the sliced chard stems to the skillet. Cook for 8 minutes, stirring occasionally until the stems are tender.
4
Gradually incorporate the chopped chard leaves along with 1/2 teaspoon of salt. Stir continuously until the leaves wilt. Add 1/3 cup of water and cover the skillet to let it simmer for 5 minutes, or until both stems and leaves are nicely tender. Finally, stir in the raisins and set the mixture aside from the heat.
5
To prepare the polenta, in a 4-quart microwave-safe bowl or casserole, combine the cornmeal, 3/4 teaspoon of salt, milk, and 4 1/2 cups of water. Cover the bowl and cook on High for 12 to 15 minutes, stirring once halfway through, until the mixture thickens.
6
Once cooked, stir in the grated Parmesan cheese until well blended.
7
To serve, spoon the creamy polenta onto a large platter. Generously top it with the sautéed Swiss chard mixture and sprinkle with the toasted pine nuts. Optionally, serve with additional Parmesan cheese for each guest to add as desired.
Nutrition Information
5
Fat
18
Carbs
4
Protein
2
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Polenta with Sautéed Garlicky Greens and Nuts?
It is a wholesome vegetarian meal featuring creamy polenta topped with sautéed Swiss chard, sweet golden raisins, and crunchy pine nuts.
Is this recipe suitable for vegetarians?
Yes, this dish is a perfect vegetarian option.
How many servings does this recipe make?
This recipe serves 4 people.
Can I substitute Swiss chard with another green?
Yes, you can use bok choy as an alternative to Swiss chard.
How many calories are in one serving?
Each serving contains approximately 130 calories.
What is the protein content per serving?
There are 4 grams of protein in each serving.
How much fat is in this dish?
The dish contains 5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 18 grams of carbohydrates per serving.
Does this recipe provide dietary fiber?
Yes, it provides 2 grams of fiber per serving.
How long does it take to cook the polenta in the microwave?
The polenta takes between 12 and 15 minutes to cook on High in the microwave.
What type of cornmeal should be used?
The recipe calls for 1 1/2 cups of yellow cornmeal.
What kind of milk is recommended for the polenta?
Skimmed milk is recommended for this recipe.
How should the garlic be prepared?
Three garlic cloves should be thinly sliced.
What type of cheese is used in the polenta?
You can use either grated Parmesan or Romano cheese.
How do I prepare the Swiss chard stems?
Cut off and discard the bottom 3 inches, then slice the remaining stems into 1/2-inch pieces.
How long do the chard stems need to sauté?
The stems should be sautéed for about 8 minutes until they are tender.
Are there raisins in this recipe?
Yes, 1/4 cup of golden raisins is added to the greens mixture.
What provides the crunch in this dish?
Toasted and chopped pine nuts provide a crunchy texture.
Where did this recipe originate?
This dish was originally featured in Good Housekeeping magazine in 1999.
How much olive oil is required?
One tablespoon of olive oil is used to sauté the garlic and greens.
Is this dish spicy?
It has a mild heat from 1/4 teaspoon of crushed red pepper flakes.
How much water is needed for the polenta?
The polenta requires 4 1/2 cups of water.
Should the chard leaves and stems be cooked together?
They are started separately; stems are sautéed first for 8 minutes before the leaves are added.
What is the total ingredient count?
There are 10 ingredients in this recipe.
How much salt is used in the polenta?
3/4 teaspoon of salt is used in the polenta mixture.
When do I add the Parmesan cheese?
Stir the cheese into the polenta once it has finished cooking and thickened.
How do I serve this dish?
Spoon the polenta onto a platter, top with the greens mixture, and sprinkle with pine nuts.
Can I cook this on a stovetop?
While the instructions focus on the microwave, it can also be prepared on a stovetop.
How much water is added to the greens while simmering?
Add 1/3 cup of water to the skillet before covering it to simmer for 5 minutes.
How long do I cook the garlic?
Sauté the garlic for about 2 minutes until it is lightly golden, stirring constantly.