- 100 gram polenta
- 1/2 liter vegetable stock (or use chicken stock for a non-vegetarian version)
- 100 gram grated Gruyere cheese
- 1 orange (juice + zest)
- optional: a few cubes of butter
- pepper and salt to taste
- about 100 grams swiss chard (or use fresh spinach instead)
- 2 garlic cloves
- 3 medium-sized red beets*
- handful walnuts
- balsamic vinegar
- optional: cilantro leaves
*You can use pre-cooked beets or roast them in the oven. Wrap them into tin foil and roast them for 45 min – 1 hour until they’re softened enough.
Kitchen equipment needed
- cutting board & chef’s knife
- salad spinner
- medium-sized pan
- large skillet
Preparation — 10 minutes
PEEL and finely chop 2 cloves of garlic and set them aside. RINSE the swiss chard and use a salad spinner to get rid of any excess water. Roughly CHOP the walnuts, grate the zest of the orange, CHOP the cooked or roasted beets into quarters and set aside.
HEAT vegetable stock in a medium-sized pan. As soon as the stock has come to a boil, turn down the heat and add the polenta. You’ll notice the polenta will thicken very soon, keep on whisking it. ADD the grated cheese, juice of 1 orange and season with pepper and salt. If you like, you can also add a few small cubes of butter.
Finishing the polenta with sautéed swiss chard — 5 minutes
HEAT olive oil in a large skillet and add the chopped garlic. After about 1 minute, start adding the swiss chard in batches. You’ll notice the swiss chard is done very quickly. SEASON with zest of the orange, pepper and salt.
DIVIDE the hot polenta over plates and place the sautéed swiss chard on top. DIVIDE the red beet quarters, chopped walnuts and if you like you can add some extra cilantro leaves and a splash of balsamic vinegar. Enjoy!