Polenta With Chard and White Beans

December 3, 2018
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Created by Chef Lesli Sommerdorf
25-31 minutes
Serves 4
INGREDIENTS:
  • 2 Tbsp Harmons extra-virgin olive oil, divided
  • 1 (16-20 oz) tube pre-made polenta
  • Salt and freshly ground pepper
  • 1 clove garlic, minced
  • 1 (15.5 oz) can low-sodium cannellini beans, drained and rinsed
  • 5-6 large leaves Swiss chard, stems removed and leaves sliced into ribbons
DIRECTIONS:

In a nonstick frying pan over medium-low heat, warm 1 tablespoon oil. Remove polenta from packaging and slice into 8-10 slices. Sprinkle each side with salt and pepper and place in pan. Cook until one side is light golden and crisp, 8-10 minutes. Flip and cook until other side is crisp, another 8-10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in another frying pan over medium-low heat. Add garlic and cook until fragrant, about 30 seconds. Add beans and allow to warm, about 3 minutes. Add chard to pan and stir until chard begins to wilt, 3-4 minutes. Continue to cook, stirring occasionally, until chard is tender, another 2-3 minutes.

To serve, place polenta on a platter and top with bean-chard mixture.