I bought a big batch of Swiss chard at the farmers market last weekend, can you tell?
3 cups water
1 cup polenta cornmeal
1 tsp salt
1/2 cup garlic scapes
1/2 - 1 cups chopped spring onions
4 cups chopped Swiss chard
1 large chipotle pepper in adobe sauce, seeds removed (or more to taste)
Salt and pepper to taste
1/2 - 3/4 cup tomato sauce
3-4 oz. shredded sharp cheddar
Preheat the oven to 375 degrees.
In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.
Heat the olive oil in a large skillet. Ad the scapes and onions and saute until tender, 3-5 minutes. Add the chard and chipotle and saute until the chard is nicely wilted. Add salt and pepper to taste.
Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Spread the tomato sauce over the polenta, then add the chard mixture. Top with cheddar.
Bake the polenta for about 15 minutes, until the cheese begins to brown. Serve hot.
Serves about 4.