Active Time
Total Time
45 MIN
Serves : 6
© John Kernick

How to Make It

Step 1    

In a saucepan, bring 6 cups of water to a boil. Slowly drizzle in the polenta, whisking constantly. Bring to a simmer and cook over moderately low heat, stirring, until tender and thickened, 20 minutes. Stir in the butter, 2 tablespoons of oil and the grated cheese; season with salt and pepper.

Step 2    

In a blender, puree the Swiss chard with 1/2 cup of water until smooth. Scrape into a small bowl. Wipe out the blender. Add the beet and 1/2 cup of water and puree until smooth. Scrape into another small bowl.

Step 3    

Pour half of the polenta into a bowl. Add the chard puree to the remaining polenta in the saucepan and cook over low heat, stirring, until well blended, 2 minutes. Mound the chard polenta on one side of each of 6 shallow bowls. Rinse out the saucepan and add the reserved polenta and beet puree. Cook over low heat, stirring, until blended, 2 minutes. Spoon the beet polenta next to the chard polenta. Top with the ricotta salata, garnish with arugula and drizzle with oil. Season with pepper and serve.

Make Ahead

The chard and beet polentas can be refrigerated separately for 2 days. Reheat before serving, adding water if necessary.

Suggested Pairing

Brisk Friulian white.

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Aggregate Rating value: 4

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: Marisol2020

Review Body: Easy and delicious. Sadly the stores I went to didn't have stone ground polenta so I had to use the precooked round from Trader Joe's (which I broke down with water and butter). Still, it worked.

Review Rating: 5

Date Published: 2016-08-29

Author Name: figgypudding153

Review Body: Delicious, fun colors

Review Rating: 5

Date Published: 2016-11-06

Author Name: 14Galaxygirl

Review Body: I've taste something like this before and I didn't like polenta at all.. I more than prefer mashed potatoes.

Review Rating: 1

Date Published: 2016-09-13