Poached egg over braised chard and creamy polenta

 

1/2 cup Polenta

1 cup Water

1 cup Milk

1/2 cup grated Parm

S & P to taste

2 Tbls of Butter

Bring the liquids to a light boil, be very careful that is doesn’t boil over. Add the polenta stirring constantly for a minute. Reduce heat and simmer for 30 minutes, stirring periodically. Add water as needed. Add parm and butter at the end.

 

Swiss Chard
6 chopped Chard leaves (I removed the stems)

1/2 chopped Red Onion

1 diced clove Garlic

2 Tbls Extra Virgin Olive Oil

 2 chicken stock ice cubes (See intro here )

S & P to taste

Saute the onions in the oil for 3 minutes on medium-ish. Add the garlic and saute for 1 minute. Add the chard and coat leaves with oil and saute for a minute. Add the chicken cubes (or substitute a little water or stock, 1/4 to 1/2 cup) and continue to saute for about 8-10 minutes. You want most of the liquid to evaporate.

2 Eggs

Water