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Baked Cheese Polenta With Swiss Chard

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Baked Cheese Polenta With Swiss Chard

3.5 WW points per serving


Servings: 6



2 bunches Swiss chad (about 1 1/2 pounds)

Cooking spray

8 garlic cloves

2 tablespoons water



1 3/4 cups water

1/4 teaspoon salt

1 (14 1/2-ounce) can vegetable broth

1 cup yellow cornmeal

1/2 cup (2 ounces) crumbled goat cheese

3 tablespoons grated fresh Parmesan cheese

1/4 cup reduced-fat sour cream


1. Peheat oven to 400 degrees.


2. To prepare chard, remove stems and center ribs. Discard stems and chop ribs, coarsely chop leaves. Heat a large non-stick skillet coated with cooking spray over medium heat. Add garlic; sauté 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.


3. To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.


4. Bake at 400 degrees for 20 minutes. Let stand 5 minutes.


Serving Size: 1 cup


Source: Cooking Light

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Per serving: 169 Calories; 5.3g Total Fat; (28% calories from fat); 6.4g Protein; 6.4g Carbohydrate; 1.9mg Cholesterol; 647mg Sodium; 1.9 g Fiber; 2.4mg iron; 146 mg. Calcium.

Get set with the right mind set.

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This sounds delicious - I'm always looking for new recipes. Can't wait to try it.

Mary Beth<br />SW - 155 (1/3/04)<br />CW - 141.2 (4/10/04)<br />GW - 135

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