This nifty recipe from Cooking Light is light and nourishing. The original called for goat and parmesan cheeses, but I subbed with soy cheddar and soy parmesan. And of course tofutti sour cream in place of the real thing. This came out creamy and very flavorful.
Baked “cheese” polenta with Swiss chard
2 bunches Swiss chard
8 garlic cloves, minced
2 tablespoons water
1 3/4 cup water
1/4 teaspoon salt
1 14-ounce can vegetable broth
1 cup yellow cornmeal (polenta)
1/2 cup soy cheddar cheese, shredded
3 tablespoons soy parmesan, grated
1/4 cup Tofutti sour cream
Preheat oven to 400 degrees F.
To prepare chard, removed stems and center ribs. Discard stems and chop ribs; coarsely chop leaves. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; saute 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.
To prepre polenta, place 1 3/4 cup 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. Spool 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.
Bake at 400 degrees F for 20 minutes; let it stand for 5 minutes. Makes 6 servings.