Polenta with Roasted Tomatoes

2013-07-28
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    456
  • Fat

    23 grams
  • Saturated Fat

    11 grams
  • Cholesterol

    51 milligrams
  • Sodium

    1,056 milligrams
  • Carbohydrate

    47 grams
  • Fiber

    9 grams
  • Protein

    18 grams

Ingredients

  • 1 28-ounce can San Marzano plum tomatoes, drained
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1 cup instant polenta
  • Freshly ground pepper
  • 2 bunches Swiss chard (about 2 pounds)
  • 4 tablespoons unsalted butter
  • 1 7.5-ounce package farmer cheese, crumbled

Method

Step 1

Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.

Step 2

Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.

Step 3

Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.

Step 4

Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

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