Polenta with sautéed chard and bell pepper topping from The San Francisco Chronicle Cookbook by Michael Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on May 08, 2018

    I much prefer white ribbed Swiss chard over other forms of chard, perhaps for no better reason that I grew up on it. It generally is more mild in taste, I believe. I have made this with a variety of other greens or green mixtures with considerable success. Note the recipe requests red & yellow bell peppers i.e. after they have ripened and sweeten - this is critical. The cheddar here needs to be carefully chosen - too sharp and it overpowers the greens and peppers - too young and the polenta is blah. Get the balance right and this is a real winner. And the misses only make you appreciate perfection more when you hit it perfectly.

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