Swiss Chard and Polenta Squares

Adapted from Bon Appetite

INGREDIENTS:

½ cup ricotta cheese, part skim
½ cup whole milk
½ cup grated parmesan cheese
½ cup polenta, fine ground
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
½ cup green onions, chopped
½ teaspoon fennel seeds, lightly crushed
½ bunch Swiss chard, deveined, coarsely chopped

DIRECTIONS:

1. Preheat oven to 375 degrees; oil an 8x8x2 inch glass baking dish.

2. Wisk ricotta and milk in a large bowl. Mix in parmesan, polenta, salt and pepper.

3. Heat 3 tablespoons of oil in heavy skillet or pot over medium-heat. Add onion and fennel seeds. Cover and cook until the onions soften, about 5 minutes. Add the chard, cover and cook until wilted, about 1 minute.

4. Stir chard mixture into the polenta. Transfer to prepared dish. Brush top lightly with olive oil. Bake until brown around the edges and firm in the center, about 35 minutes.

5. Cut into squares and serves.

Serves 4

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