Gluten Freebird

In addition to a nonstop comfort food run, we’ve been trying to cut down on meat consumption. It isn’t going vegetarian, but it’s just recalibrating after our carnivores’ delight out West.

In searching for appealing recipes, I wanted to find something to use cornmeal. I picked up a stellar bag of stoneground meal from the 18th-century Burwell-Morgan Mill in Millwood, Va. It’s a gorgeous mill that still produces a bit of meal, so I wanted it to go to good use.

This dish is part casserole, part baked polenta. I substituted in my meal to great results. It’s fairly healthy and easy enough. I find that polenta and cornmeal are the best easy substitutes for bread in my diet.

If you want to de-health it, we topped ours with a little pan-fried pancetta. Yum.

Baked Polenta With Cheese and Swiss Chard

(Adapted from The Washington Post)

Makes 6 servings.

For the chard
1 tbs olive oil
4 large cloves garlic, minced
2 cups red-stemmed Swiss chard, stems and leaves separated and coarsely chopped (Note: kale, collards or spinach would work here)
Salt
Freshly ground black pepper
2 tbs water

For the cornmeal
2 cups low-fat or nonfat milk
1 1/2 cups water
1/2 tsp salt
1 cup stone-ground cornmeal (Note: polenta or grits would also work)
1/4 cup freshly grated Parmesan cheese
1 tbs unsalted butter
1 cup shredded part-skim mozzarella cheese
1/3 cup low-fat sour cream

Preheat the oven to 400 degrees. Lightly grease a shallow casserole dish (2 1/2- to 3-quart capacity).

For the greens, heat the oil in a large skillet or wok over medium heat. Add the garlic and cook, stirring, until fragrant (about 30 seconds); add the chopped stems. Season lightly with salt and pepper, and stir to combine; add the water, cover and cook for 2 minutes, then add the leaves. Cover and cook for about 3 minutes, until leaves are wilted. Remove from the heat, uncover and let cool, seasoning to taste.

Combine the milk, water and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and slowly whisk in the polenta. Cook, whisking constantly until the mixture has thickened to the consistency of lightly mashed potatoes (about 6 minutes).

Add 2 tbs of the Parmesan along with the butter and the mozzarella, stirring until well incorporated.

Spread half of the mixture in the casserole dish, then top with the greens mixture, spreading evenly on top. Add sour cream in a smooth, even layer, then top the cream with the remaining polenta. Sprinkle the top with the remaining 2 tablespoons of Parmesan cheese.

Bake, uncovered, for 20 to 25 minutes or until golden on top.