Tag Archives: goat cheese polenta

Garlic Sauteed Swiss Chard with Creamy Goat Cheese Polenta

22 Jun

004

This was a decadent tasting but relatively healthy lunch that I enjoyed immensely. The creamy polenta works well with the texture of the Swiss chard stems. The tangy flavor of the goat cheese compliments the slightly sweet, slightly acidic flavor of the balsamic. Both are balanced out by a generous helping of spicy crushed red pepper flakes and a healthy dose of garlic. As an added bonus, this dish is really pretty thanks to the colorful Swiss chard stems and bright green leaves. If you wanted to make this more substantial, a poached egg on top would be a welcome addition to the flavor party.

Garlic Sauteed Swiss Chard with Creamy Goat Cheese Polenta

Creamy Goat Cheese Polenta:

3 cups water

1 cup polenta

3 tbs. goat cheese

1/2 cup milk

Kosher salt and freshly cracked black pepper

In a medium saucepan, bring water to a boil. Whisk in polenta, and reduce heat to medium low. Whisking frequently, cook until polenta is cooked through and most of the water is evaporated, about 20 minutes. Add goat cheese and milk and whisk to combine. Cook another 5 minutes until milk is absorbed. Season to taste with salt and pepper.

Garlic Sauteed Swiss Chard:

1 bunch Swiss chard

3-4 cloves garlic, minced

1 medium spring onion, chopped

1 tbs. olive oil

1 tbs. butter

2 tsp. crushed red pepper flakes

1 tbs. balsamic vinegar

Kosher salt and freshly cracked black pepper

Prepare the Swiss chard for cooking by cutting off the tough ends of the stems. Line up the ends of the stems of the Swiss chard and cut every 2-3″ width wide. Set aside.

Heat olive oil and butter in a large saute pan over medium heat. Add onions and cook until soft and translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add Swiss chard and saute, stirring frequently, for 3-4 minutes or until tender. Add crushed red pepper flakes and balsamic vinegar. Cook another 30 seconds to one minute, until balsamic is mostly evaporated. Season to taste with salt and pepper. Serve Swiss chard over cooked polenta.

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Potato Sauteed Spinach Over Goat Cheese Polenta

10 Mar

What do you make when it’s snlushing (snowing/slushing, which is sort of like a rain snow mixture with some interspersed hail-like bits) on a dreary Cleveland day?

This.  (Or soup.  But I chose this.)

This dish is both immensely comforting and immensely tasty.  The creaminess of the goat cheese polenta worked beautifully against the slight crispiness of the potatoes and ribs from the beat greens.  This was simple and easy and came together quickly but packed a surprising punch of flavor.  The balsamic and the goat cheese lent just a touch of acidity and bite that paired so well against the earthiness of the greens, potatoes, and polenta.  It was seriously so, so yummy.  And vegetarian.  Take out the goat cheese and you’ve got a delicious vegan meal on your hands.   You can substitute the spinach for beet greens or do a mix of beet greens and spinach, but the ribs are what I happened to have on hand.  If it’s snlushing where you are, go make this … you’ll feel better.  Plus, it’s Lent-Friday-friendly, for you Catholics out there.

Potato Sautéed Spinach Over Goat Cheese Polenta

Potato Sautéed Spinach:

1/2 cup ribs from beet greens, cut into 1/2″ segments

1 10 oz. package frozen chopped spinach, defrosted

1 potato, scrubbed clean, sliced into 1/16″ slices (about 3 cups)

2-3 whole marinated garlic cloves, minced

3 tbs. olive oil

1 tbs. balsamic vinegar

Kosher salt and freshly cracked black pepper

Heat olive oil in a 10″ cast iron sauté pan over medium heat.  Add garlic and potato slices in an even layer.  Make sure the potato slices are separated before adding them to the pan.  Don’t worry if they overlap in the pan.  Season with kosher salt and freshly cracked black pepper.  Cook until golden brown, stirring gently occasionally, 10-15 minutes.

Add beet ribs and stir to combine.  Sauté 5 minutes.  Add spinach and balsamic and stir to combine.  Cook until spinach is heated through, roughly 3-4 minutes.

Serve warm over goat cheese polenta (see below).

Goat Cheese Polenta:

4 cups homemade vegetable stock

1 ½ cups finely ground polenta (I use Bob’s Red Mill brand)

3 tbs. plain Greek yogurt

2 tbs. goat cheese

2 tbs. Brummel & Brown

Salt and freshly cracked black pepper, to taste

In a large saucepan, bring the stock to a slow simmer.  Quickly whisk cornmeal into the stock and continue whisking until slightly thickened.  Stir in the yogurt, Brummel & Brown, and kosher salt and freshly cracked black pepper.  Continue to stir and simmer 15-20 minutes until creamy.  Add goat cheese.  Taste for seasonings and add kosher salt and freshly cracked black pepper as necessary.  Serve topped with potato sautéed spinach.

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