Swiss Chard White Bean, With Polenta and Onions

April 15, 2021 , ,

Created By Chef Max Shapiro

I pulled this recipe out of an old file of my recipes from the time I was at Luigi’s Restaurant in Madison. It’s a very flavorful and bright vegetarian main dish–always got rave reviews. Recipe contains dairy.


Polenta and onions:

  • 4 cups fat-free milk
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 ½ cups instant polenta
  • 3/4 cup shaved Asiago cheese
  • ½ cup basil, julienned
  • 2 onions, peeled, halved, and thinly sliced

Swiss Chard and White Beans:

  • 2 Tbsp extra-virgin olive oil
  • 2 bunches Swiss Chard, trimmed and cut across leaves and 2 inches of stem into 1-inch pieces
  • 4 cloves garlic, coarsely chopped
  • ½ tsp dried Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cans (15oz each) cannelloni beans, drained and rinsed
  • 3/4 cup shaved Asiago cheese


Polenta and onion:

  1. Lightly coat a 13x9x2 inch baking dish with a nonstick cooking spray.
  2. In a large saucepan, combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over medium – high heat. Gradually whisk in polenta.
  3. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture gets to thick. Stir in Asiago cheese and fresh basil. Spread polenta in prepared dish and allow to set at room temp.
  4. Heat olive oil in a large skillet over medium – high heat. Add onions and cook 8  minutes stirring occasionally , until golden brown. Remove to a plate and wipe skillet out.

Swiss Chard and Beans:

  1. Heat olive oil in same skillet over medium heat.
  2. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper.
  3. Stir in beans and heat through.

Assemble casserole:

  1. Heat oven to 350 degrees. Spoon chard and bean mixture evenly over polenta.
  2. Sprinkle ½ cup of asiago cheese over chard and beans. Scatter onions and remaining cheese over the top.
  3. Bake, uncovered, at 350 degrees for 15 minutes
  4. Allow to cool slightly before slicing. May also be served at room temp.

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