- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups water
- 1 cup cornmeal
- 1 tsp salt
- black pepper to taste
- 2 tbsp parmesan cheese
- 1 tbsp + 1/4 cup crumbled goat cheese
- 1 bunch swiss chard
- 1 roma tomato, sliced lengthwise
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic and stir constantly for 1 minute; don’t let the garlic brown. Add 3 cups of the water, and bring it to a boil. While this heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture. When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the pepper, 1 tbsp goat cheese and Parmesan cheese. Pour the polenta into a lightly oiled round cake pan and smooth the top with a spatula. Chill the polenta in the fridge for 1 hour.
While the polenta is cooling, prepare the swiss chard by removing the leaves from the stems and chop roughly into 3 inch pieces. Place in a skillet with 1/4 cup water over medium-high heat and cook, covered, for about 10 minutes or until tender.
Cut the chilled polenta into 4 triangles. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown, then turn and cook until it is golden brown on the other side. Arrange the polenta on a baking sheet and preheat the broiler on your oven. Place tomato slices on each triangle and cook under broiler, 10-15 minutes or until tomatoes are cooked and polenta is more browned on top. Watch them closely!
Remove triangle from the oven and top with swiss chard and crumbled goat cheese. Return to the oven and broil for another 5 minutes, until cheese is melted and slightly browned.
Serve with a green salad and enjoy!