Polenta with Goat Cheese, Swiss Chard, Sun-Dried Tomatoes &

• 분량: 2 servings
• 총 시간: 30 minutes

재료

24 fl oz chicken or vegetable broth

½ small pkg fresh basil

2 cloves garlic

1 (4 oz) log goat cheese

¾ cup polenta (cornmeal)

10 sun-dried tomatoes, oil-packed

1 bunch Swiss chard

¼ tsp black pepper

2 tbsp butter, unsalted

½ tsp salt

방향

In a small saucepan, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated; add salt. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves into bite-sized pieces and thinly slice the stems, keeping them separate. Place leaves in a medium bowl and stems in a small bowl.

Preheat a skillet over medium heat.

While the skillet heats up, peel and thinly slice garlic.

Once the skillet is hot, add butter and swirl to coat the bottom. Add chard stems, garlic, salt, and pepper to the skillet; cook, stirring occasionally, until softened, about three minutes. (Reserve bowl for later use.)

Meanwhile, roughly chop sun-dried tomatoes. Add to the skillet and stir to combine.

Add chard leaves to the skillet in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Cook, stirring occasionally, until warmed through and tender, about 1 minute. Remove from heat.

Wash, dry, and pick basil leaves off the stems; roll up crosswise, and thinly slice into ribbons. Place in the reserved small bowl.

Crumble goat cheese into the bowl with the basil and stir to combine.

When the polenta is done, add butter, pepper, and half of both the basil and goat cheese to the pan, then stir to combine (reserve remaining basil and goat cheese for serving).

To serve, divide polenta and Swiss chard sauté between bowls; sprinkle with reserved basil and goat cheese. Enjoy!

노트

https://www.safeway.com/meal-plans-recipes/shop/28042

Modify a lot

Use 1 package of chopped mushrooms from smiths in place of chard. Cook in pan along with butter, pepper, salt, garlic powder. Add some of oil from sliced sundried tomatoes.

Add some of the oil from the sundried tomatoes and half of a smiths package of shredded paresean along with the butter to the polenta. Add some skim milk to keep it from being too dry. Then add the goat cheese.

Extra pepper and salt at all steps, along with more garlic powder and minced garlic

Serve with garlic bread. Can toast with some of the excess goat cheese

Serve with garlic bread (french loaf, butter, minced garlic, salt, pepper (light), feta or parmesean) and halves brussels oven roasted in oil, salt, pepper, and balsamic reduction

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