TRISH DESEINE shares a simple recipe of CREAMY POLENTA …
Creamy polenta with chard, garlic, tomato & green sauce
This makes for a reasonably quick and sunny weekday supper. You can always cook a larger amount of polenta, chill it and use it again, grilled with cheese.
For 2 / 25 minutes prep & cooking
300g chard, leaves removed from stalks
1 clove garlic, chopped
Dash of vinegar
3 or 4 ripe vine tomatoes
Basil, parsley, some nuts (almonds, pine nuts, hazelnuts..) & olive oil for the green sauce
Salt & pepper
Squeeze of lemon
Cook the polenta according to packet instructions. If there are none, count 4 times volume of salted boiling water to 1 volume of polenta. Bring to boil and simmer for 15 minutes or do, whisking as often as possible as it cooks.
Blitz the herbs with the nuts and some olive oil – and some Parmesan cheese if you have it. Season.
Chop the chard stalks very finely and cook in some hot oil with the garlic until softened. Add a small dash of vinegar or some water and stir to deglaze the pan.
Pile the leaves onto the cooked stalks and cover with a lid. Let them wilt and cook until soft. Season with salt and pepper.
Give the polenta a last whisk, pour some onto plates and serve topped with the chard, crushed tomatoes, the green sauce and a squeeze of lemon juice.
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