Rainbow Chard with Creamy Polenta

Serves 2-3



  • 1 ½ cups water, plus additional 1 cup
  • ½ Tablespoon kosher salt
  • 1 bay leaf
  • ½ cup coarse corn meal
  • salt & pepper to taste
  • 1 Tablespoon butter
  • ¼ cup freshly grated parmesan


  • 4 slices bacon
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 bunch rainbow chard, stems removed and chopped into ¼-inch pieces
  • ¼ teaspoon chili flakes
  • ⅓ cup water
  • 2 teaspoons balsamic vinegar


  1. Bring 1 ½ cups of water to a boil in a medium saucepan. Add salt and bay leaf. Bring additional 1 cup of water to a simmer in a separate pan.
  2. Add polenta to boiling water (1 ½ cup) in fistfuls, working cornmeal through fingers to break up any clumps.  Reduce heat to medium.
  3. Whisk remaining water into polenta in small increments, stirring frequently until polenta is creamy.
  4. Fry bacon in a large pan.  Transfer cooked bacon to paper towel lined plate, leaving excess bacon grease in pan.  Coarsely chop bacon once cooled.
  5. Sauté shallots, garlic, and chard stems at medium heat in bacon grease until tender (5-7 minutes).
  6. Stir in chard leaves, chili flakes, and ⅓ cup water.  Reduce heat to low and cook covered until leaves are wilted.  Uncover and cook until most liquid has evaporated.
  7. Meanwhile, finish off polenta by stirring in butter, salt & pepper, and parmesan.
  8. Add vinegar and chopped bacon to chard mixture, tossing until well combined.
  9. To serve: spoon polenta to individual dishes and top with chard.


Additional considerations:

*  Gluten Free
*  Vegetarian modification – remove bacon and sauté vegetables in high heat oil
*  Vegan modification – remove bacon and sauté vegetables in high heat oil, substitute
parmesan for nutritional yeast
*  Double recipe to serve 4-6

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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.