This is the last of my cooking for tonight (I cook in bursts–I actually made one more dish too, daal makhni). I saw a vegetarian times recipe for grits with kale and caramelized onions. I took that and played with it–I had cornmeal but no grits so I made polenta. (the NYT happens to have a good polenta recipe up, which is where I got the idea for the rest of this). This was what I did with the chard I bought.
- 1 cup cornmeal
- 2 cups water
- 3/4 sweet onion
- 2 bunches of chard
- 6 sundried tomatoes chopped
- leftover blue cheese sauce from yesterday (2 oz blue cheese, 1/2 cup milk, 1 Tbs flour)
- handful of pine nuts
- In a saucepan, bring 2 cups of water to a boil. Reduce to medium and add the cornmeal slowly. Whisk quickly for 3 minutes. Reduce to low, cover, and stir every 10 mins for about 3o-40 mins. Add extra water if it seems too thick.
- Rinse chard and remove the leaves from the stems. Chop into 2 inch pieces. Place in a deep skillet with a little olive oil. Cover and let steam for 5-7 mins or until wilted. set aside.
- In skillet, add olive oil. Chop onions into thin slivers. Add to oil and stir. Cover and let caramelize (15 mins?). Stirring occasonally, careful not to burn.
- Mix the chard, onions, and blue cheese sauce. Toss in the pine nuts
- Preheat oven to 350. Line a baking pan with parchment and spray with cooking spray. Pour on half of the polenta and spread. Pour on the chard mix and spread flat. Top with remaining polenta.
- Bake for 15-20 mins. Remove and eat.