Rosemary Polenta with Citrus Beet Salad and Wilted Chard

I made this about a week ago, I had originally planned to make this for my birthday dinner, however after getting home from a hot yoga class I didn't feel like eating heavy. Or really anything other than yogurt and cereal. The plan for this meal was in my head floating around for a few days. I had leftover Swiss chard and beets from my CSA box and I was having a difficult time of thinking what to do with them. Then, a lightbulb - piled it on top of polenta. The polenta had to be special too - rosemary was the easy answer. I also had some goat cheese that I sprinkled on top. (Ignore the outdated plates for a second and just focus on the beauty of the dish.)

Rosemary Parmesan Polenta

2 c chicken broth or stock
2 c water
2 c milk
3 cloves of garlic, minced
1 tsp crushed rosemary
1 tsp salt
1 1/2 c yellow cornmeal or polenta
1/2 c shredded parmesan cheese
Season with salt and pepper to taste

Stir together all the ingredients sans the cornmeal and cheese and bring to a boil. Whisk in the cornmeal, making sure to get rid of clumps. Stir until creamy, 10-15 minutes. Remove from heat and stir in parmesan.

Preheat the over to 350-375F. Grease a 2-quart baking dish. Spoon the polenta mixture into the casserole dish. Bake for 30 minutes, until polenta is golden brown and bubbling.

Citrus Beet Salad

4-5 beets

Dressing:
2 T olive oil
1 T balsamic vinegar
1 T lemon juice
2 T orange juice
2 tsp honey
Pinch of ginger
Pinch of allspice
salt and pepper to taste

Wash beets and wrap each in foil. Roast beets in a 350F oven for 30-45 minutes or until tender. Allow to cool slightly and peel.

Cut beets into bite sized piece. Mix dressing ingredients in a small sealable container, shake to create a nice emulsion. Drizzle half of the dressing over the beets - reserve the rest for another salad. This may be kept warm or eaten cold.

Wilted Swiss Chard

1 bunch Swiss or rainbow chard
Goat cheese (for top of entree)

Wash leaves and cut or tear into 1-2 inch pieces. Toss leaves in olive oil in a large skillet. Season to taste with garlic, salt, pepper, lemon, citrus, or whatever you desire. Cover and cook until leaves are slightly wilted but still have some crunch.

To assemble, layer polenta on the bottom, topped with chard, then beets and lastly a spinkling of goat cheese. Something a little different than your average weekday meal.

Enjoy!