Fill a large bowl with ice water.
In a large pot of boiling salted water,
blanch the swiss chard, about
5 minutes. Submerge the chard in
the ice water; drain, squeeze dry
and coarsely chop.
In a medium bowl, stir together
the chard, pumpkin puree, raisins,
pine nuts, zest, ½ teaspoon salt
and 1 egg.
Chard ’n’ Polenta Pie
with Raisins & Pine Nuts
SERVES 8 PREP TIME
15 min COOK TIME
30 min
2 pounds swiss chard, stems and ribs discarded
½ cup pumpkin puree
¼ cup raisins, soaked in hot water and drained
¼ cup pine nuts or chopped pecans, lightly toasted
Zest of half an orange
Salt
2 eggs, at room temperature
1 ½ teaspoons olive oil
1 cup stone-ground polenta
¼ cup parmesan, plus more for topping (optional)
Preheat the oven to 400º.
Generously grease a 9-inch pie pan
with cooking spray. In a medium
saucepan, stir together 3 cups of
water, the olive oil and 1 teaspoon
salt; bring to a boil. Reduce the heat
to low and slowly stir in the polenta.
Cook until thickened, stirring, about
5 minutes; stir in the parmesan, if
using. In a medium bowl, beat the
remaining egg; slowly whisk some
of the cooked polenta mixture into
the egg to temper.
Spread half of the polenta evenly
in the pie pan. Cover with the
swiss chard mixture and dollop the
remaining polenta on top. Bake until
set, about 20 minutes. Sprinkle with
parmesan and broil until golden,
about 5 minutes. Let cool at least
