I love to use polenta to make bowls because it is so creamy and dreamy! I topped these polenta bowls with smoky swiss chard and toasted chickpeas. Lets discuss the toppings!
I have a love hate relationship with swiss chard. It comes in so many beautiful colors which attract me to it as a vegetable. It is also very nutritious. So what’s to hate? Swiss chard can be bitter. Cooking helps, but it lacks texture when cooked.
Therefore, the perfect swiss chard recipe for me is one with lots of texture, and lots of flavor. The smoked paprika, garlic, onions, and tomatoes make a perfect sauce to cook the chard in and compliment its flavor.
The polenta is creamy, which might not seam like much for texture, but it really works. Add some toasted chickpeas for protein and add a chewy more toothsome texture at the same time.
Variations to the Smoky Swiss Chard Polenta Bowls with Toasted Chickpeas recipe:
- Try crispy chickpeas. Roast well dried chickpeas at 400 F for 30-40 minutes. This will add lots of crunchy flavor if you don’t mind heating up the oven, or the additional time.
- Cheese Swap: Try cheddar in place of parmesan for a sharper cheesy flavor.
- Greens Swap: You could just as easily use collard greens, spinach, or kale in place of the swiss chard here.
- Optional White Wine: I recommend the white wine because it adds just a touch of acidity that helps to balance the dish. The tomato alone will work as well if you don’t have it on hand, or you could try 1 tsp vinegar.
- Make it Vegan: Omit the parmesan, or replace it with nutritional yeast or your favorite vegan cheese.
- 3 cups water
- ¾ tsp salt, divided
- ¾ cup polenta or grits
- 1 tsp black pepper, divided
- ⅓ cup grated parmesan
- 1 medium onion, diced
- 2 TBS olive oil, divided
- 3 cups chopped swiss chard leaves and stems, divided
- 15 oz can diced tomatoes
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 2 TBS dry white wine (optional)
- 15 oz can chickpeas
- Add ¼ tsp salt to the water and bring to a boil in a sauce pan. Add polenta and let simmer for 5 minutes, or until the water is absorbed. Stir in ¾ tsp black pepper and the parmesan cheese.
- Meanwhile saute the onion in 1 TBS olive oil until translucent. Add the chard stems and cook another 2-3 minutes. Mix in the leaves, tomatoes, garlic and smoked paprika and cook stirring occasionally for 5-8 minutes. Stir in ¼ tsp salt and the white wine (if using). Taste test and adjust seasonings if necessary.
- Spoon the polenta into 3-4 bowls (depending on desired serving size). Top with the chard mixture and all the extra juices. Wipe the skillet clean.
- Mix together the chickpeas and remining ¼ tsp salt, pepper and 1 TBS olive oil. Add to the skillet and cook over medium high heat stirring occasionally until the chickpeas are toasted and starting to brown. Serve chickpeas over the smoky chard polenta bowls.
Recipe adapted from Eating Well.
