Baked Polenta with Swiss Chard and Cheese

This Recipe has been resized. Original servings: 8 servings

Author:Bon Appétit, 2002.11
Yield:4 servings
Category:Main Courses
Cuisine:Middle Eastern


Chard mixture
1 tbsp. olive oil
1/2 large onion, thinly sliced
1 cloves garlic, minced
1/8 tsp. crushed red pepper
1/2 lb. Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2"-wide strips
 black pepper, to taste
 salt, to taste
1 3/4 cups water
1/2 tsp. salt
1/2 cups polenta
Other layers
1 large eggs
1/2 cups low-fat ricotta cheese
4 oz. mozzarella cheese, coarsely grated


  1. Preheat oven to 350 °F (165 °C). Lightly oil 1-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard. Cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover, stir until any excess liquid in skillet evaporates. Season with salt and pepper.
  2. Meanwhile, bring 1 3/4 cups water and 1/2 tsp. salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
  3. Whisk ricotta and eggs in bowl; whisk in 1/2 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 12g18%
Saturated Fat 5g25%
Trans Fat
Cholesterol 79mg26%
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.