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
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
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!