Polenta Gratin With Leeks, Swiss Chard And Gruyere

Whole-grain polenta makes a hearty substitute for pasta in a sort of free-form lasagna with seasonal vegetables.

Makes 6 servings

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

1 cup grated Gruyere

2 tablespoons olive oil

3 leeks, thinly sliced

1 tablespoon finely chopped fresh rosemary

1 bunch Swiss chard, washed and chopped, with the rib removed

1/4 cup dry white wine

1/4 cup grated Parmesan cheese

Salt and pepper

To make the polenta, bring the 6 cups of water to a boil in a heavy large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Add half of the Gruyere. Remove from heat.

Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the leeks and rosemary and saute until soft, about 5 minutes. Add the chard, the wine and a few tablespoons of water, stirring well to coat with oil. Add more water as necessary until the chard is wilted and soft.

In a 3-quart gratin dish, spread half of the polenta, then top with the leek-chard mixture. Spinkle the rest of the Gruyere over the top. Spoon the remaining polenta over the chard, smoothing with a spatula. Sprinkle with salt, pepper and Parmesan.

Bake uncovered for about 30 minutes or until the gratin is hot and bubbly.

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