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Grilled Polenta with Sauteed Chard and White Beans
Written by Cassie Young   
Sunday, May 20 2007

Grilled Polenta with Sauteed Chard and White BeansI had polenta pre-made from the weekend so this meal came together super quick for me, which is always appreciated on our busy Mondays. I only needed to grill (using a cast iron grill pan) and saute. Very simple and very satisfying!

For the Sauteed Chard and White Beans: Saute 4 cloves of garlic in olive oil, just until fragrant. Add 1 bunch of chopped chard and saute until wilted down. Add 1 can of rinsed, drained white beans and heat through. Season with salt and pepper. Squeeze fresh lemon over top. Serve with polenta.

Grilled Polenta

3 cups water

1 cup whole grain corn grits

pinch of salt

In a large pan, bring water to a boil and add salt. Gradually stir in polenta. Simmer, stirring frequently, for approximately 30 minutes, until polenta is very thick.

Spread cooked polenta into a small pan lightly coated with oil. Allow to cool and keep refrigerated at least one hour. Polenta will firm up and can then be sliced.

To grill: Slice polenta and brush lightly with olive oil. Season with salt and pepper. Grill over medium heat for a few minutes on each side.

Comments (3)add comment

Renee said:

You're not going to believe it but I don't think they have chard in the shops here at the moment, do you think spinach would work? Any other substitution suggestions?
May 22, 2007 | website

Cassie Young said:

Hi Renee! If you happen to have young beet greens available, that would be very nice. (Those were always my husband's favorite from his mother's amazing garden.) I think spinach is always great just about any way it's prepared, including sauteed, so I think it would also be good. smilies/smiley.gif

Cassie
May 23, 2007 | website

Carla said:

We're trying the grilled polenta tonight and hoping the kids will enjoy it.
I also was unable to find chard locally. But we have for a long time made wilted spinach with sauted garlic and portabello mushrooms (though we usually top it with some freshly grated parmesan cheese)
May 25, 2007 | website

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