Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare polenta: Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking dish with cooking spray. In a large saucepan, combine milk, water, garlic powder, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if the mixture becomes too thick. Stir in 3/4 cup Asiago and the basil. Spread polenta in the prepared baking dish and allow to stand at room temperature.
Heat 1 tablespoon oil in a large nonstick skillet over medium to medium-high heat. Add onions and cook 8 minutes, stirring occasionally, until golden. Remove to a plate and wipe out pan.
Meanwhile, prepare chard and beans: Heat oil in the same pan over medium heat. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper. Stir in beans and heat through.
Spoon chard and beans evenly over polenta. Sprinkle 1/2 cup Asiago over the chard and beans. Scatter onions and the remaining 1/4 cup Asiago over the top. Bake, uncovered, for 15 minutes.
Allow the casserole to cool slightly before slicing and serving warm or at room temperature.