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Ingredients
- 2 Tbsp. butter
- 1 med onion peeled, minced
- 3 c. water
- 1/2 tsp salt
- 1 c. polenta
- 5 stalk Swiss chard leafy greens
- Â Â coarsely minced, and stalks diced
- 1/2 c. grated Parmesan cheese
- 2 Tbsp. tomato paste - (to 3)
- 1/2 c. grated Gruyere cheese
Directions
- In a 2-qt pressure frypan, heat butter over medium-high heat and saute/fry onion till transparent.
- Add in water and salt, bring to a boil. Add in polenta, stir well. Add in Swiss chard, stirring continuously.
- When contents boils, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
- Bring pressure to first red ring (8 pounds pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 min.
- Remove from heat and use Cool Water Release Method.
- Transfer polenta to an ovenproof serving dish. Stir in grated Parmesan cheese.
- Proportionately spread tomato paste over the top of the cooked polenta. Sprinkle with Gruyere cheese and bake in a 375 degree oven till cheese is melted.
- Let stand 2 min before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 135 | 40% |
| Total Fat 15.45g | 19% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 654mg | 27% |
| Potassium 210mg | 6% |
| Total Carbs 35.89g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.88g | 2% |
| Protein 13.29g | 21% |
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