I love polenta -- it's one of my favorite comfort foods. Here, it's paired with Asiago cheese, sauteed Swiss chard, and sweet leeks, making a fresh and tasty light meal. Cherry tomatoes sprinkled on top add a great hit of acidity to the dish. For more protein, add a fried or poached egg on top. (I'm currently pregnant and can't stand the sight of eggs, but someday I'm sure I'll like them again!)
4 cups water (more as needed)
1 cup polenta
Salt and pepper
1/2 cup grated Asiago cheese, plus more to serve
1 T butter
1 T olive oil
1 large leek, white and green parts only, chopped
1 large garlic clove, minced
1 bunch Swiss chard, trimmed, stems removed, and thinly sliced
1/2 tsp Aleppo chile
Halved cherry tomatoes
1. Bring 3 cups of water to a boil in a large pot. Season with a generous pinch of salt. Gradually stir in the polenta, whisking quickly to avoid lumps. Turn down the heat, continuing to stir. When the water is completely absorbed, add more water, a half a cup at a time -- at least 4 cups, but you may need more to get the consistency you want.
2. Cook the polenta for about 30 minutes, while you prepare and cook the rest of the recipe. Whisk briskly occasionally, and add water as needed to keep the mixture loose.
3. In a large skillet, melt the butter and olive oil together and add the leeks. Season with salt and pepper. Cook over medium-low heat, stirring often, until softened and starting to brown, 10-15 minutes.
4. Add the garlic to the keeps and cook a minute or two. Add the chard and Aleppo chile, and cook, stirring, just until the chard is wilted. Taste and season with more salt as needed.
5. Turn the heat off the polenta, add the grated cheese to the polenta, and whisk to melt. Taste and add more salt and pepper as desired.
6. To serve, add a generous scoop of polenta to a bowl. Top with greens, cherry tomatoes, and more grated Asiago cheese. You can also add an egg for protein.