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
low-fat ricotta cheese
mozzarella cheese, coarsely grated
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.
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.
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.
4 servings per recipe
Serving size 1 serving
Amount per serving Calories259
% Daily Value*
Total Fat 12g
Saturated Fat 5g
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.