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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Polenta Galettes with Leek & Swiss Chard

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Polenta Galettes with Leek & Swiss Chard Empty Polenta Galettes with Leek & Swiss Chard

    Post by Lobo Sun 24 Jan 2016, 1:17 am

    Polenta Galettes with Leek & Swiss Chard Img13l
    Polenta Galettes with Leek & Swiss Chard
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 6
    We know thats it's healthy to eat our greens. In fact, the darker the leaves of the vegetable (think kale, chard and spinach), the more they are packed with nutrients. This recipe pairs two green vegetables, leek and Swiss chard, into one delicious starter.






    • 26

    Ingredients:


    • 1 bunch Swiss chard, tough stems removed,
        coarsely chopped
    • 2 1/2 tsp. kosher salt
    • 1 cup fine- or medium-grind polenta
    • 1 Tbs. unsalted butter
    • 3 Tbs. extra-virgin olive oil
    • 2 Tbs. minced shallots
    • 4 cups chopped leeks, white and light green
        parts only (about 6 leeks)
    • 1/3 cup low-sodium chicken stock
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. black pepper
    • 1/3 cup shredded Gruyère cheese

    Polenta Galettes with Leek & Swiss Chard Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a saucepan over medium-high heat, combine the chard and 1 cup water and bring to a boil. Reduce the heat to low, cover and simmer until tender, about 15 minutes. Drain and set aside.

    In a saucepan over medium-high heat, combine 4 cups water and 1 1/2 tsp. of the salt and bring to a boil. Gradually stir in the polenta, reduce the heat to low and simmer, stirring often, until the polenta pulls slightly away from the sides of the pan, about 10 minutes. Butter a 10-by-14-inch baking pan, add the polenta and smooth the top. Refrigerate until firm, about 30 minutes.

    In a fry pan over medium heat, melt the butter with 2 Tbs. of the olive oil. Stir in the shallots and leeks. Cover, reduce the heat to low and cook until the leeks are very soft but not browned and the moisture is completely absorbed, about 15 minutes. Stir in the chard, stock, red pepper flakes, the remaining 1 tsp. salt and the black pepper. Increase the heat to high and cook until almost all the moisture is absorbed, about 5 minutes.

    Preheat a broiler.

    Cut the polenta into desired shapes, such as rectangles, circles or triangles. Drizzle 1/2 Tbs. olive oil onto a baking sheet and place the polenta cutouts on it. Drizzle with the remaining 1/2 Tbs. olive oil and sprinkle with half of the cheese. Broil 6 inches from the heat source until lightly golden and the cheese has melted, about 5 minutes.

    Divide the polenta among warmed plates and top each with some of the leek mixture. Sprinkle with the remaining cheese and serve immediately. Serves 4 to 6.

    Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).

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