This past week has included a lovely stint in Denver for a pediatrics conference, a submission of my first full thesis draft (!), and a butt-kicking “hike” (read: sprint) up Tiger Mountain.
I’m struggling to find the best way to describe the conference, but I think if you imagine being in one building with 1000+ doctors, you can begin to get a picture of this experience. Egos, brains, and industry...oh my!
Following the conference with the thesis submission was exciting. Of course, receiving the feedback on the first draft might be less exciting. Until then, ignorance is bliss!
If success with doctors, research, and gravity was possible, mastering greens can’t be far off!
Friends, this is a yummy little number. It’s flavorful and filling, and it looks much more impressive than it is. This is going in my “make for other people” category of recipes. One note--it is a tad heavy on polenta. Next time, I might reduce the cornmeal and/or increase the volume of the filling. If you try it out and vary it up, let me know how it turns out!
Following the conference with the thesis submission was exciting. Of course, receiving the feedback on the first draft might be less exciting. Until then, ignorance is bliss!
If success with doctors, research, and gravity was possible, mastering greens can’t be far off!
Friends, this is a yummy little number. It’s flavorful and filling, and it looks much more impressive than it is. This is going in my “make for other people” category of recipes. One note--it is a tad heavy on polenta. Next time, I might reduce the cornmeal and/or increase the volume of the filling. If you try it out and vary it up, let me know how it turns out!
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| Leeks and greens...so pretty! |
Polenta Gratin With Leeks, Swiss Chard And Gruyere
From NPR-Going With Whole Grains
Makes 6 servings
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
1 cup grated Gruyere (I had mozzarella on hand, and it worked great as a substitute)
2 tablespoons olive oil
3 leeks, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 bunch Swiss chard, washed and chopped, with the rib removed
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
Salt and pepper
Directions:
To make the polenta, bring the 6 cups of water to a boil in a heavy large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Add half of the Gruyere. Remove from heat.
Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the leeks and rosemary and saute until soft, about 5 minutes. Add the chard, the wine and a few tablespoons of water, stirring well to coat with oil. Add more water as necessary until the chard is wilted and soft.
In a 3-quart gratin dish, spread half of the polenta, then top with the leek-chard mixture. Sprinkle the rest of the Gruyere over the top. Spoon the remaining polenta over the chard, smoothing with a spatula. Sprinkle with salt, pepper and Parmesan.
Bake uncovered for about 30 minutes or until the gratin is hot and bubbly.
Makes 6 servings
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
1 cup grated Gruyere (I had mozzarella on hand, and it worked great as a substitute)
2 tablespoons olive oil
3 leeks, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 bunch Swiss chard, washed and chopped, with the rib removed
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
Salt and pepper
Directions:
To make the polenta, bring the 6 cups of water to a boil in a heavy large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Add half of the Gruyere. Remove from heat.
Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the leeks and rosemary and saute until soft, about 5 minutes. Add the chard, the wine and a few tablespoons of water, stirring well to coat with oil. Add more water as necessary until the chard is wilted and soft.
In a 3-quart gratin dish, spread half of the polenta, then top with the leek-chard mixture. Sprinkle the rest of the Gruyere over the top. Spoon the remaining polenta over the chard, smoothing with a spatula. Sprinkle with salt, pepper and Parmesan.
Bake uncovered for about 30 minutes or until the gratin is hot and bubbly.
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