Swiss Chard Roulades with Creamy Polenta, Lemon Ricotta, and Rustic Roasted Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and red onion on a baking tray, add 1 tablespoon olive oil, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss and roast for 20 minutes, until the tomatoes soften and brown at the edges.

2. 2

   Meanwhile, bring the water and milk to a boil in a medium saucepan. Add 1/2 teaspoon salt. Gradually whisk in the instant polenta. Cook over low heat for 5 to 7 minutes, stirring, until creamy and thick. Remove from the heat and stir in 25 g grated Parmesan cheese. Let it cool for 10 minutes.

3. 3

   Bring water to a boil in a large pot. Blanch the Swiss chard leaves for 30 to 40 seconds, then immediately transfer them to a bowl of cold water. Drain and pat dry carefully. If the center rib is very thick, trim it slightly with a knife so the leaves roll more easily.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach, a pinch of salt, and the remaining black pepper. Cook for 2 to 3 minutes, until the spinach wilts. Remove from the heat and let cool slightly.

5. 5

   In a bowl, mix the ricotta with the lemon zest, lemon juice, sautéed spinach, and fresh basil. Taste and adjust with a pinch of salt if needed.

6. 6

   Lay the Swiss chard leaves on a work surface. Place a portion of polenta in the center of each leaf and add a spoonful of the ricotta mixture on top. Roll them up, folding in the sides to make compact roulades.

7. 7

   Remove the tomatoes and onion from the oven and gently crush them with a fork to make a rustic sauce. Reduce the oven temperature to 200 °C / 400 °F.

8. 8

   Spread the rustic roasted tomato sauce in a baking dish. Arrange the Swiss chard roulades on top, seam-side down. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining 25 g grated Parmesan cheese.

9. 9

   Bake at 200 °C / 400 °F for 15 minutes, until the filling is heated through and the Parmesan is lightly golden. Let rest for 5 minutes before serving.