Spicy rainbow chard on creamy polenta
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chard is the lesser known and prettier cousin of kale and here it is jazzed up with a little spice and a little bacon before serving on creamy, cheesy polenta. It's naturally gluten-free and if you leave out the bacon it's also vegetarian!
  • 165g (1 cup) polenta
  • 1 litre (4 cups) + 85ml (1/3 cup) cold water
  • ½ tsp salt
  • 75g (6oz) good quality bacon, chopped
  • 2 tsp extra virgin olive oil
  • 2 large shallots (chopped)
  • 2 garlic cloves (minced)
  • about 700g (1.5lbs) rainbow chard ribs (stems cut into 1cm pieces and leaves chopped into 1.5cm wide strips)
  • ¼ tsp red chile flakes (more if you like it spicy!)
  • 1 Tbsp butter
  • 30g (1/3 cup) grated Parmesan cheese
  • 2 tsp balsamic vinegar
  1. Bring the water to a boil over medium high heat and add the salt; then add the polenta in a steady stream while whisking continuously. Carry on whisking until the polenta starts to thicken, then cover, lower the heat and cook for 30-40 minutes, stirring vigorously every ten minutes or so to prevent sticking and lumps.
  2. In the meantime, cook the bacon in a large frying pan until crisp, then drain on paper towels.
  3. Discard the bacon fat from pan, then heat the oil in same pan over medium heat. Cook the shallots, garlic, and chard ribs in the oil until softened (should take 4-5 minutes), then stir in chard leaves, chile flakes, and ⅓ cup water. Cover the pan, reduce the heat to low, and cook until the leaves are wilted.
  4. Stir the butter and Parmesan cheese into the prepared polenta and spoon into shallow bowls.  Add the vinegar to the chard pan and toss to coat, then spoon the chard over the polenta.  Top each bowl with bacon bits and serve hot.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2014/07/spicy-rainbow-chard-creamy-polenta.html