Best Polenta Swiss Chard 2 Qt Pressure Cooker Recipes

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BAKED CHEESE POLENTA WITH SWISS CHARD



Baked Cheese Polenta With Swiss Chard image

We love this casserole, easy to put together and oh so good and good for you. I found the recipe at fooddownunder.com ,and make a couple changes to our liking. Note: This recipe can be prepared up to 24 hours in advance.

Provided by Barb G.

Categories     Chard

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
6 garlic cloves, minced
8 cups chopped swiss chard, stems &, leaves
cooking spray, for pan
1 (14 1/2 ounce) can chicken broth
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal or 1 cup quick-cooking polenta
1 tablespoon butter
3 tablespoons grated parmesan cheese
1 cup grated mozzarella cheese
1/3-1/2 cup sour cream

Steps:

  • Heat the oil in a large skillet over medium heat; Add the garlic and cook 30 seconds, then stir in Swiss chard stems; pour in a couple tablespoons water and cover pan; cook the stems 2 minutes; Remove the cover and mix in the Swiss chard leaves; Cover the pan again and cook until the leaves wilt, about 3 minutes; Remove pan from heat and let cool, uncovered.
  • Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
  • Combine the chicken broth, water and salt in a medium size saucepan and bring to a boil; reduce the heat to medium-low and SLOWLY drizzle in the cornmeal, WHISKING all the while with a wire whisk.
  • Continue to cook and whisk the polenta until it is the consistency mashed potatoes, about 5 minutes; whisk in 2 tablespoons of Parmesan cheese, the 1 tablespoon butter, and the Mozzarella cheese.
  • Spread HALF of the polenta into the baking dish; Spoon on Swiss chard and distribute it evenly on top of polenta; Drop on small spoonfuls of the sour cream over Swiss chard; spread it out with back of spoon.
  • Spoon on the remaining polenta and spread it out; Sprinkle on the remaining tablespoon of Parmesan cheese (the casserole may be prepared to this point and refrigerated up to 24 hours in advance, bring to room temperature before baking).
  • Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling, DO NOT overcook it because you want to retain its creamy interior.

Nutrition Facts : Calories 247.2, Fat 15.1, SaturatedFat 6.4, Cholesterol 28.7, Sodium 713.5, Carbohydrate 19.6, Fiber 2.3, Sugar 1.6, Protein 9.6

GROUND BEEF WITH SWISS CHARD - PRESSURE COOKER



Ground Beef With Swiss Chard - Pressure Cooker image

This is a recipe that I made one night that turned out delicious. Beef, chard, tomatoes, and orzo pasta all cooks in 12 minutes in the pressure cooker. Its addictive and healthy!

Provided by NewEnglandCook

Categories     Chard

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 onion, chopped
1 bunch fresh swiss chard
14 ounces chopped tomatoes
1 cup chicken broth
1 teaspoon red pepper, flakes- to taste
1/2 cup orzo pasta
salt
pepper
3 garlic cloves, chopped
parmesan cheese, to top

Steps:

  • Brown ground beef on saute setting.
  • Add onion and garlic - cook 2-3 more minutes.
  • Add chicken stock, chard, tomatoes, salt, pepper, pepper flake, and orzo. Stir.
  • Cook at high pressure for 12 minutes. Use quick release.
  • Stir and serve- top with Parmesan cheese.

Nutrition Facts : Calories 319.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 73.7, Sodium 269.2, Carbohydrate 23.1, Fiber 2.4, Sugar 4.6, Protein 28

POLENTA & SWISS CHARD - 2-QT. PRESSURE COOKER



Polenta & Swiss Chard - 2-Qt. Pressure Cooker image

Entered for safe-keeping, a quick side dish from "Quick Cuisine" by Kuhn Rikon, perfect for 2-quart Pressure Frypan or larger. Good with pork.

Provided by KateL

Categories     Chard

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, peeled and chopped
3 cups water
1/2 teaspoon salt
1 cup polenta
5 stalks swiss chard, leafy greens coarsely chopped and stalks chopped
1/2 cup grated parmesan cheese
2 -3 tablespoons tomato paste
1/2 cup grated gruyere cheese

Steps:

  • Preheat oven to 375 degrees F.
  • In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
  • Add water and salt. Bring to a boil.
  • Add polenta, stir well.
  • Add Swiss chard, stirring continuously.
  • When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
  • Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
  • Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
  • Transfer polenta to an ovenproof serving dish.
  • Stir in grated Parmesan cheese.
  • Evenly spread tomato paste over the top of the cooked polenta.
  • Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
  • Let stand 2 minutes before serving.

Nutrition Facts : Calories 288.5, Fat 14.9, SaturatedFat 8.5, Cholesterol 41.1, Sodium 658.4, Carbohydrate 28.1, Fiber 3, Sugar 2.5, Protein 12

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