• Baked Polenta With Silverbeet And Cheese

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    • 2 Tbsp. extra-virgin extra virgin olive oil
    • 1 lrg white onion thinly sliced
    • 2 x garlic cloves chopped
    • 1/4 tsp dry crushed red pepper
    • 1 lb Silverbeet thick stems and
    • 1 x ribs removed, leaves crosscut 1/2" wide Salt to taste Freshly-grnd black pepper to taste
    • 3 1/2 c. water
    • 1 tsp salt
    • 1 c. polenta (coarse cornmeal) (or possibly yellow cornmeal)
    • 1 c. part-skim ricotta cheese
    • 2 lrg Large eggs
    • 2 c. coarsely-grated low-fat mozzarella cheese (abt 8 ounce)


    1. Preheat oven to 350 degrees. Lightly oil 2-qt glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add in onion; saute/fry till tender, about 15 min. Stir in garlic and crushed red pepper, then silverbeet; cover and cook till silverbeet is tender, stirring occasionally, about 8 min. Uncover; stir till any excess liquid in skillet evaporates. Season with salt and pepper.
    2. Meanwhile, bring 3 1/2 c. water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer till polenta is very thick, stirring frequently, about 10 min. Remove from heat.
    3. Whisk ricotta and Large eggs in bowl; whisk in 1 c. warm polenta. Stir ricotta mix into polenta in saucepan. Spread half of polenta mix in baking dish. Spread half of silverbeet mix over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, silverbeet, and cheese. Bake till puffed and brown on top, about 45 min. Cold 30 min.
    4. This recipe yields 8 servings.

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