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                                                                  Parmesan and goat cheeses add a sharp flavor and creamy texture to the polenta. Serve with focaccia and cherry tomatoes tossed in a vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb swiss chard
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 1/2 oz vegetable broth
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Preheat oven to 400°.
                                                                  • To prepare chard, remove 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; sauté 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 prepare polenta, place 1 3/4 cups 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. Spoon 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° for 20 minutes. Let stand 5 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

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