Baked Cheese Polenta With Silverbeet Recipe

Heat the oil in a large skillet over medium heat.
Add in the garlic and cook 30 seconds, then stir in the Silverbeet stems.
Pour in a few Tbsp.
of water and cover the pan.
Cook the stems 2 min.
Remove the cover, the fold in the Silverbeet leaves.
Cover the pan again and cook till the leaves wilt, about 3 min.
Toss occasionally.
Remove the pan from the heat and let cold, uncovered.
To make the polenta preheat the oven to 400 degrees.
Butter a 2 1/2quart shallow baking dish and set it nearby.
Combine the lowfat milk, water, and salt in a mediumsize saucepan and bring to a boil.
Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk.
Continue to cook and whisk the polenta till it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 min.
Whisk in 2 Tbsp.
of the Parmesan cheese, the 1 Tbsp.
of butter, and the mozzarella cheese.
Spread half the polenta in the baking dish.
Spoon on the Silverbeet and distribute it proportionately.
Drop on small spoonfuls of the lowfat sour cream and spread it with the back of a spoon.
Spoon on the remaining polenta and spread it out.
Sprinkle on the remaining Tbsp.
of Parmesan cheese.
(The casserole may be prepared to this point and refrigerated up to 24 hrs in advance.
Bring to room temperature before baking.)
Bake the polenta for 20 to 25 min, or possibly till golden brown on top and sizzling.
Don't overcook it because you want to retain its creamy interior.
Yield: 6 servings