Savory Polenta Bake
Overnight-soaked cornmeal simmered with Swiss chard, garlic, cherry tomatoes, and Mediterranean herbs, then baked until golden. Delivers hands-off, oil-free Italian comfort food with Southwestern, stuffing, and curry variations provided.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 1 h 5 min
- Total
- 9 h 15 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Italian
Nutrition (estimated)
per about 1 cup- Calories
- 200 kcal
- Protein
- 6 g
- Fat
- 2 g
- Carbs
- 41 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 200 mg
Ingredients
- cornmeal
- Vegetable Broth 2.0
- Swiss chard
- garlic
- white miso paste
- cherry tomatoes
- basil
- oregano
- fennel seeds
- pippali
- Balsamic Syrup
Instructions
- Soak cornmeal in water overnight, covered.
- Bring to a boil over medium-high, stirring frequently. Reduce to medium.
- Stir in chard, garlic, miso mixture, tomatoes, basil, oregano, fennel seeds, and pippali. Cook ~45 min, stirring often, until thick and pulling from sides.
- Spread in a baking dish; bake uncovered at 350°F 15–20 min until golden.
- Serve hot with Balsamic Syrup.