An easy weeknight polenta recipe with minimal time required
Preheat oven to 180 degrees C / 350 degrees F.
Boil the water and add bouillon cubes. Stir until dissolved.
In a 9x13 inch pan or glass dish (greased), combine the broth with cornmeal and stir gently to combine. Add the butter as pats evenly over the dish. Season with salt and pepper as desired.
Bake for 30 mins at 350F/180C or until water is mostly absorbed.
While the polenta is baking, add oil to a large frying pan and heat over medium heat.
Add the garlic and cook until fragrant.
Destem the chard and coarsely chop. Add chard and spinach to frying pan and cook until wilted. Season with salt and pepper.
Once the polenta is finished cooking, stir in the parmesan and season with salt and pepper to taste.
Plate greens over generous spoonfuls of polenta and serve. Garnish with parsley and a drizzle of balsamic/flavored oil if desired.
Servings 2
- Amount Per Serving
- Calories 678
- % Daily Value *
- Total Fat 43.6g68%
- Saturated Fat 23.1g116%
- Cholesterol 97mg33%
- Sodium 780mg33%
- Potassium 615mg18%
- Total Carbohydrate 54.1g19%
- Dietary Fiber 6.2g25%
- Sugars 1.1g
- Protein 23.9g48%
- Calcium 42%
- Iron 23%
- Vitamin D 80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
All nutrition information are estimates only. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Ingredients
Directions
Preheat oven to 180 degrees C / 350 degrees F.
Boil the water and add bouillon cubes. Stir until dissolved.
In a 9x13 inch pan or glass dish (greased), combine the broth with cornmeal and stir gently to combine. Add the butter as pats evenly over the dish. Season with salt and pepper as desired.
Bake for 30 mins at 350F/180C or until water is mostly absorbed.
While the polenta is baking, add oil to a large frying pan and heat over medium heat.
Add the garlic and cook until fragrant.
Destem the chard and coarsely chop. Add chard and spinach to frying pan and cook until wilted. Season with salt and pepper.
Once the polenta is finished cooking, stir in the parmesan and season with salt and pepper to taste.
Plate greens over generous spoonfuls of polenta and serve. Garnish with parsley and a drizzle of balsamic/flavored oil if desired.