Baked Polenta with Swiss Chard and Cheese

Name: Baked Polenta with Swiss Chard and Cheese
Yield: Makes 8 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large white onion, thinly sliced; 2 garlic cloves, minced; 1/4 teaspoon dried crushed red pepper; 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips; 3 1/2 cups water; 1 teaspoon salt; 1 cup polenta (coarse cornmeal) or yellow cornmeal; 1 cup part-skim ricotta cheese; 2 large eggs; 2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

By Marie SimmonsPhotographer John Blais

October 31, 2002

Recipe notes