Recipes

Polenta & Swiss Chard
1. In a 2-quart Pressure Frypan heat butter over
medium high heat and sauté onion until
transparent.
2. Add water and salt, bring to a boil.
3. Add polenta, stir well.
4. Add Swiss chard, stirring continuously.
5. When contents boils, close lid and reduce
heat. If pressure does not immediately begin to
rise, uncover and try again.
6. Bring pressure to first red ring over medium
heat. Adjust heat to stabilize pressure at first red
ring. Cook for 9 minutes.
7. Remove from heat and use Cold Water
Release Method, see page 10.
8. Transfer polenta to an ovenproof serving dish.
9. Stir in grated Parmesan cheese.
10. Evenly spread tomato paste over the top of
the cooked polenta.
11. Sprinkle with Gruyere cheese and bake in a
375 degree oven until cheese is melted.
12. Let stand 2 minutes before serving.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
224 calories / 9g protein / 26g carbohydrates / 10g fat
1g dietary fiber / 26mg cholesterol / 510mg sodium
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,
stalks diced
1
/2 cup grated
Parmesan cheese
2-3 tablespoons
tomato paste
1
/
2 cup grated Gruyere
cheese
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