You don't have to go to Italy to appreciate Italian cuisine. You can cook according to Italian recipes at home. "They say about the famous Italian dish called polenta that it can transform like Cinderella in a fairy tale by Charles Perrault: during the day it is a simple rustic dish, in the evening it is an exquisite culinary masterpiece. The main thing in it is corn groats or flour" (Quote). Today I will cook polenta with chard and cheese.
Polenta can be prepared in advance and let it cool well by placing it from the pan in a suitable form. When it cools down completely, it will keep its shape well. This is an independent dish with various additives or a side dish. It can be hard or soft, intended for first and second courses or desserts. Nowadays, it can be bought in the markets as a semi-finished product and the preparation of the dish will be greatly reduced in time.
I'll make a homemade one. All the products for the recipe are weighted, so I consider the calorie content of the finished dish for myself. Cereals to water are taken in the ratio: one-to-three. We put a pot of water on the stove and without bringing it to a boil a little, stirring, pour the grits into the water. It is better to take a saucepan with a thick bottom and walls, constantly stir the grits in the pan so that it does not burn. Cook polenta from cereals for about 25-30 minutes until ready and if the water is all absorbed, and it is not ready (we try), then add a little hot water. This of course depends on the cereals. Salt the polenta somewhere in the middle of cooking time, after 15 minutes. I need a thick polenta. The polenta is cooked and I will transfer it to a greased ceramic mold with a width of -10 cm and a length of-17 cm and let it cool and harden there. If you do not cook the dish right away, then you can put it in the refrigerator before cooking. I put the polenta out of the mold on the board. Easy!
For the beauty of the feed, I will cut out 2 circles of D - 8 cm from the polenta. In olive oil, fry the polenta on both sides until it is a beautiful color, pepper to taste with black pepper on each side.
Parallel, while the polenta is being fried, we prepare the chard. The leaves are washed thoroughly, dried with a paper towel, cut out thick veins and cut into pieces (not finely, it will be very fried). Pour the oil into a saucepan and fry the garlic in it for a couple of minutes. Add the chard, fry for 3 - 5 minutes. I fried on a minimum heat under the lid. Salt and pepper to taste. Ready.
Serve immediately, putting hot polenta on a plate and fried chard on top. Sprinkle With Parmesan.