Savory Polenta Bake

Ingredients

• cornmeal
• Vegetable Broth 2.0
• Swiss chard
• garlic
• white miso paste
• cherry tomatoes
• basil
• oregano
• fennel seeds
• pippali
• Balsamic Syrup

Instructions

1. Place the cornmeal in a large, deep saucepan.
2. Stir in the water, then cover and set aside at room temperature overnight.
3. Place the saucepan over medium-high heat.
4. Bring to a boil, stirring frequently, until the polenta begins to thicken.
5. Lower the heat to medium.
6. Stir in the chard leaves, garlic, miso mixture, tomatoes, basil, oregano, fennel seeds, and pippali.
7. Continue to cook, stirring frequently and scraping the bottom of the saucepan to prevent scorching, until the polenta thickens and pulls away from the sides of the saucepan, about 45 minutes.
8. The polenta should be smooth.
9. If there are any lumps, beat them with a whisk until the consistency is smooth.
10. If the polenta becomes too firm or begins to set, stir in a small amount of water.
11. Preheat the oven to 350°F (175°C).
12. Transfer the polenta mixture to a shallow baking dish.
13. Smooth the top of the polenta until it’s even.
14. Bake, uncovered, until golden brown on top, 15 to 20 minutes.
15. Drizzle each portion with Balsamic Syrup (if using) and serve hot.