Rainbow Chard & White Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Polenta and Onions 4 cups fat-free milk 1 teaspoon garlic powder 3/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups instant polenta 3/4 cup shaved Asiago cheese 1/2 cup basil, shredded 1 tablespoon extra-virgin olive oil 2 onions, peeled, halved and thinly sliced Chard and Beans 2 tablespoons extra-virgin olive oil 2 bunches rainbow chard, trimmed and cut across leaves and 2 inches of stem into 1-inch pieces 4 cloves garlic, coarsely chopped 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 2 15 ounce can cannellini beans, drained and rinsed 3/4 cup shaved Asiago cheese
Polenta and Onions
1. Lightly coat a 13 x 9 x 2-inch baking dish with nonstickcooking spray. In a large saucepan, combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture becomes too thick. Stir in Asiago cheese and fresh basil. Spread polenta in prepared baking dish and allow to set at room temperature.
2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onions and cook 8 minutes, stirring occasionally, until golden. Remove to a plate and wipe out skillet.
Chard and Beans
3. Heat olive oil in same skillet over medium heat. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper. Stir in beans and heat through.
4. Assemble casserole. Heat oven to 350 degrees . Spoon chard and beans evenly over polenta. Sprinkle 1/2 cup of the Asiago cheese over chard and beans. Scatter onions and remaining cheese over top. Bake, uncovered, at 350 degrees for15 minutes.
5. Allow to cool slightly before slicing. May also be served at room temperature.
Serving Size: Makes 8 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user FAMILY_RECIPES.
1. Lightly coat a 13 x 9 x 2-inch baking dish with nonstickcooking spray. In a large saucepan, combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture becomes too thick. Stir in Asiago cheese and fresh basil. Spread polenta in prepared baking dish and allow to set at room temperature.
2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onions and cook 8 minutes, stirring occasionally, until golden. Remove to a plate and wipe out skillet.
Chard and Beans
3. Heat olive oil in same skillet over medium heat. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper. Stir in beans and heat through.
4. Assemble casserole. Heat oven to 350 degrees . Spoon chard and beans evenly over polenta. Sprinkle 1/2 cup of the Asiago cheese over chard and beans. Scatter onions and remaining cheese over top. Bake, uncovered, at 350 degrees for15 minutes.
5. Allow to cool slightly before slicing. May also be served at room temperature.
Serving Size: Makes 8 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 383.0
- Total Fat: 12.0 g
- Cholesterol: 21.0 mg
- Sodium: 681.0 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 6.0 g
- Protein: 16.0 g
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