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2 (32-oz.) containers Kitchen Basics Chicken
Stock,
divided
1/4 cup Polenta Valsugana (quick cooking
polenta)
2 tbsp. shredded Parmigiano-Reggiano cheese
(in our Deli)
1 tbsp. extra virgin olive oil
2 cups coarsely chopped wild mushrooms
1 cup thinly sliced and chopped fresh fennel
(about 1 largebulb)
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 large onion, chopped
1 (28-oz.) can Cento Italian Peeled San Marzano
Tomatoes, coarsely chopped
1 1/2 tsp. each: basil and marjoram
1 Parmigiano-Reggiano cheese rind
Freshly ground sea salt and pepper
3 cups coarsely chopped Swiss chard
8 tsp. Raley's Fine Foods Balsamic Vinegar,
divided
Directions
Prep time: 20 minutes,
Cook time: about 1 hour total
Line a baking sheet with wax or parchment paper. Bring 1 cup stock to a boil in a medium saucepan; stir in polenta and cook for 2 minutes, stirring frequently. Stir in shredded cheese and remove from heat. Spread polenta mixture 1/2-inch thick onto prepared baking sheet. Let cool, then cut into 1/2-inch cubes; set aside. Heat oil in a large stockpot over medium heat. Add mushrooms, fennel, carrots, celery and onion; cook for 10 minutes, stirring frequently, until lightly browned. Stir in remaining stock, tomatoes, herbs and cheese rind. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Season to taste with salt and pepper; stir in polenta cubes and chard. Cook for a few minutes more to wilt chard. Ladle into individual bowls and drizzle 1 tsp. balsamic vinegar into each bowl.
Makes 8 servings.
Tip: Use kitchen shears to chop tomatoes right in the can.
Nutritional Information:
130 calories, 7 g protein, 3 g total fat (1 g sat., 0 g trans), 18 g carbohydrate, 3 g fiber, 7 g sugar, 5 mg cholesterol, 890 mg sodium, 2 points
Shopping List:
2 (32-oz.) containers Kitchen Basics Chicken Stock,1/4 cup Polenta Valsugana (quick cooking polenta),2 tbsp. shredded Parmigiano-Reggiano cheese (in our Deli),1 tbsp. extra virgin olive oil,2 cups coarsely wild mushrooms,1 cup thinly sliced and fresh fennel (about 1 largebulb),2 medium carrots,2 stalks celery,1 large onion,1 (28-oz.) can Cento Italian Peeled San Marzano Tomatoes,1 1/2 tsp. each: basil and marjoram,1 Parmigiano-Reggiano cheese rind,Freshly ground sea salt and pepper,3 cups coarsely Swiss chard,8 tsp. Raley's Fine Foods Balsamic Vinegar
