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.

Ingredients

• 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

The method

1. 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.
2. 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.
3. 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.
4. Mix the chard, onions, and blue cheese sauce. Toss in the pine nuts
5. 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.
6. Bake for 15-20 mins. Remove and eat.