Creamy polenta with burst cherry tomato-and-red wine ragout from Food & Wine Magazine, February 2021: The Home Issue (page 82) by Julia Sullivan

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Notes about this recipe

  • Eat Your Books

    Can substitute lacinato kale, tatsoi, or napa cabbage for Swiss chard.

  • breakthroughc on September 30, 2022

    95% of this ended up in the compost bin. It was terrible. First it calls for far too much oil which started the problems, by the time the tomatoes cook done to be sticking they were mush. I would cut he oil by 50 to 75% if you are going to try it. My final dish looked nothing like the photo. It was really dark red. The chard clashed with tomatoes. I really wish I hadn’t added the lemon at the end. It gave the dish a sour note.

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