Chard With Cheese Polenta
Serves four to six
Typical peasant food from Italy, this sustaining dish is wonderful as a light lunch or supper – and great to prepare early for when the kids come home from school.
Polenta is easily available from all supermarkets these days and is a good source of folic acid, fibre and B vitamins. Adding the cheese, for protein and calcium, and the chard for vitamins A, C, K and iron makes this an extremely well-balanced meal.
1 tbspn olive oil
2 cloves garlic, finely chopped
275g/10 oz young chard leaves, finely chopped
450g/ 1 lb instant polenta
3 tbspns grated Parmesan or Gruyere cheese
Heat the oil in a large frying pan and sauté the garlic gently until soft but not browned.
Tip in the chard and stir until wilted. Leave aside.
Cook the polenta according to packet instructions. Spoon half into a lightly oiled ovenproof dish.
Spread the chard mixture over the top, cover with the rest of the polenta and sprinkle with the cheese.
Bake at 200C/400F/ gas mark 6 for about 15 minutes, until the cheese is bubbling and golden.
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