Chicken with Creamy Polenta and Sauteed Swiss Chard

As I mentioned yesterday, I knew I couldn't just have onions for dinner. A lot of the other Barefoot Bloggers said they would serve their onions with roasted chicken and a few had theirs with salad, but I wanted to do something a little different. I decided to go with a simple sauteed chicken breast. I had some Swiss chard that I needed to use so I found a recipe for sauteed Swiss chard. I wanted a bit more substance to the meal and I have been itching to try Martha's polenta recipe so I thought I would throw that in the mix. This was quite the weeknight dinner, but I got home a little early so I had plenty of time to prepare it...for myself. (wah wah) Anyway, everything came together really well. I do wish I had read the note at the end of the chard recipe that said the chard could be cleaned up to two days in advance. That would have saved me some time since I don't think I cleaned the chard quite as well as I should have. So if you do decide to make this...clean your chard early! I don't know if I will be able to post over the weekend, I will be pretty busy and my computer is still effing up, but I hope you all have a fantastic one and if you are in LA - go to the beach! It's probably the only place that won't be ghastly hot this weekend!





Creamy Polenta
(Adapted from Everyday Food)

Coarse salt and freshly ground pepper
6 tablespoons yellow cornmeal or polenta (not quick-cooking)
2 tablespoons finely grated Parmesan cheese
1/2 tablespoon butter

In a large saucepan, bring 2 cups water, 3/4 teaspoon salt, and a pinch of pepper to a boil over high heat. Whisking constantly, very gradually add the cornmeal in a thin strea, whisking until smooth before adding more.

Reduce the heat to medium-low, simmer, whisking often, until thickened about 10-15 minutes. Remove from the heat, stir in cheese and butter until smooth. Serve immediately

Sauteed Swiss Chard with Onions
(Adapted from Epicurious)


1 bunch Swiss chard (about 2 large bunches)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 a medium onion, thinly sliced
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. This can be done up to 2 days in advance and keep the chard in sealed bag lined with dampened paper towels.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard, stirring until wilted, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a serving bowl.