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Ingredients

Polenta and Onions

Chard and Beans

Directions

Polenta and Onions

  • Lightly coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a large saucepan, combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture becomes too thick. Stir in Asiago cheese and fresh basil. Spread polenta in prepared baking dish and allow to set at room temperature.

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  • Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onions and cook 8 minutes, stirring occasionally, until golden. Remove to a plate and wipe out skillet.

Chard and Beans

  • Heat olive oil in same skillet over medium heat. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper. Stir in beans and heat through.

  • Assemble casserole. Heat oven to 350°. Spoon chard and beans evenly over polenta. Sprinkle 1/2 cup of the Asiago cheese over chard and beans. Scatter onions and remaining cheese over top. Bake, uncovered, at 350° for 15 minutes.

  • Allow to cool slightly before slicing. May also be served at room temperature.

Nutrition Facts

383 calories; 12 g total fat; 21 mg cholesterol; 681 mg sodium. 51 g carbohydrates; 16 g protein;

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