Polenta with Balsamic Roasted Carrots and Swiss Chard

My roommate’s parents came down from Maine this weekend bearing gifts from their garden.  Needless to say they earned a place in my heart.  Among our treasure was rainbow chard and summer squash.  Both are featured in this yummy dish.  Bon appetit! -Amanda

Polenta with Balsamic Roasted Carrots and Swiss Chard

Serves 1

1 cup vegetable stock

1/4 cup polenta

1 teaspoon olive oil

1 summer squash, sliced

3-4 carrots, chopped

3 leaves chard, finely sliced

1 teaspoon coconut oil

salt and pepper

1 teaspoon honey or maple syrup

1 tablespoon balsamic vinegar

Directions

1.  To make the polenta: Bring stock to a boil.  Slowly stir in polenta.  Reduce heat to low, and continue stirring about 10-15 minutes.  Pour into desired form, and let cool slightly.

2.  To make the roast vegetables:  Preheat oven to 425 Fahrenheit.  Toss carrots and squash in olive oil.  Season with salt and pepper and tumble them onto a baking tray.  Roast until tender, about 15 minutes.  When finished, remove and toss with honey and balsamic.

3.  To make the chard:  Melt the coconut oil over medium high heat.   Add the chard- it will sizzle.  Move continuously until slightly cooked.

4. To assemble: Layer the chard on top of the polenta.  Top with roast vegetables, and an extra sprinkling of salt.  Enjoy with gusto!

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3 responses to “Polenta with Balsamic Roasted Carrots and Swiss Chard

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