Parmesan Polenta Chard Bundles

Growing up, my father would always grow chard in his garden.  He still does.  Seeing all of the health benefits to chard, I now see why he does.  It's a powerhouse vegetable.  It has glutamine, which boosts the immune system and helps you recover from injuries.  It is full of vitamins K, A, & C.  It's a good source of magnesium, potassium, iron and fiber.  It also contains lots of folate, so eat it up you pregnant ladies.  I love the rich red vines that pulse through the bright leafy greens.  It's beautiful, healthy, and yummy.  This recipe makes me feel like I'm receiving a delightful gift on my plate all beautifully packaged.  The polenta, marinara and parmesan all compliment each other nicely making a great vegetarian meal or side.  Since the polenta takes at least an hour to cool, make it ahead.  It then goes quickly as you assemble the rest of the parts.  Enjoy!

Parmesan Polenta Chard Bundles

3/4 cup dry polenta (coarse cornmeal)

1 Tblsp butter

1 1/4 cup freshly grated Parmesan cheese

1 1/2 cups marinara sauce

1 bunch small to medium sized chard leaves (about 18)

fresh ground pepper

Spray an 8x8" pan with cooking spray and line the bottom with a sheet of parchment paper.

            In a medium saucepan, bring 3 cups water and 1 tsp salt to a boil.  Pour in dry polenta and whisk.  Reduce heat to medium-low and cook until thick, 10 to 15 minutes, occasionally whisking.  Remove from heat and stir in butter, 3/4 cup of the Parmesan cheese, and a pinch of pepper.

            Scrape the polenta into prepared pan and smooth the top.  Cool at room temperature for 10 minutes, and then refrigerate at least an hour to solidify polenta.  If you need to leave it in longer, just wrap with plastic wrap after an hour of cooling.  Unmold and cut into 16 squares, 2 x 2 inches each. 

            Preheat the oven to 400* and bring a pot of water to a boil. Submerse chard into a bowl of cold water and swish to wash.  On cutting board, cut out the thick large stem from leaf.  You can cut a V into part of the chard leaf to remove some of the thicker portion of the stem.  Smaller chard leaves have a tender stem than their larger leaf counterparts.  In a pot of boiling water, submerse chard leaves, turn off heat, and let it sit for 8 minutes.  Remove and dry completely on paper towels.

            In same 8x8 pan, pour 3/4 cup of the marinara sauce into the bottom.  To form the bundles, lay 1 chard leaf on the cutting board and place 1 polenta square on top.  Place a spoonful of marinara sauce on top of the polenta and then wrap up like a gift.  Place the polenta square with the seam of the chard leaf face down into the marinara layer in the pan.  Continue with the rest of the polenta squares and chard leaves, fitting them very snugly together in the pan.  Spoon the rest of the marinara sauce on top of all the chard bundles.  Sprinkle with the remaining Parmesan making sure to get all the squares. 

            Bake for 10-12 minutes.  Broil for 1 to 2 minutes after baking to brown the cheese.  Serve bundles hot.

Serves 4


*Adapted from a Cheryl Sternman Rule recipe from Ripe