Name: Polenta with Goat Cheese, Prosciutto, Swiss Chard & Sun-Dried Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2129 ml chicken or vegetable broth; 1 small pkg fresh basil; 6 cloves garlic; 3 (113 g) logs goat cheese; 2 ¼ cups polenta (cornmeal); 12 slices prosciutto; 18 sun-dried tomatoes, oil-packed; 3 bunches Swiss chard; black pepper; butter, unsalted; salt

Polenta with Goat Cheese, Prosciutto, Swiss Chard & Sun-Dried TomatoesPolenta with Goat Cheese, Prosciutto, Swiss Chard & Sun-Dried Tomatoes — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

2129 ml chicken or vegetable broth

1 small pkg fresh basil

6 cloves garlic

3 (113 g) logs goat cheese

2 ¼ cups polenta (cornmeal)

12 slices prosciutto

18 sun-dried tomatoes, oil-packed

3 bunches Swiss chard

black pepper

butter, unsalted

salt

Instructions

In a large pot, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated; add salt. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves into bite-sized pieces and thinly slice the stems, keeping them separate. Place leaves in a large bowl and stems in a medium bowl.

Preheat another large pot over medium heat.

While the pot heats up, peel and thinly slice garlic. Add to the bowl with the stems and set aside.

Once the pot is hot, working in batches, add prosciutto and cook until crispy, about 1 minute per side. Remove to a plate and set aside. (Reserve pot for the next step.)

Return pot to medium heat, add butter, and swirl to coat the bottom. Add chard stems, garlic, salt, and pepper to the pot; cook, stirring occasionally, until softened, about 4 minutes. (Reserve bowl for later use.)

Meanwhile, roughly chop sun-dried tomatoes. Add to the pot and stir to combine.

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Cook, stirring occasionally, until warmed through and tender, about 2 minutes. Remove from heat.

Wash, dry, and pick basil leaves off the stems; roll up crosswise, and thinly slice into ribbons. Place in the reserved medium bowl.

Crumble goat cheese into the bowl with the basil and stir to combine.

When the polenta is done, add butter, pepper, and half of both the basil and goat cheese to the pot, then stir to combine (reserve remaining basil and goat cheese for serving).

To serve, divide polenta and Swiss chard sauté between bowls. Crumble prosciutto over top, then sprinkle with reserved basil and goat cheese. Enjoy!

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