A hearty dish of baked polenta, embellished with onion, garlic, red pepper flakes, sliced Swiss chard, egg and three types of cheese, ricotta, mozzarella and Parmesan. Serve as a side dish or as a main dish topped with a marinara sauce.

Baked Polenta with Swiss Chard and Cheese

2 tablespoons olive oil 3 to 4 MAGGI Vegetarian Vegetable or Chicken Flavor Bouillon Cubes - divided use 1 large white or yellow onion, thinly sliced 2 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips 3 1/2 cups water 1 cup ALBERS® Yellow Corn Meal 1 cup ricotta cheese 2 large eggs 1 3/4 cups (7 ounces) shredded mozzarella cheese - divided use 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese - divided use

Preheat oven to 350°F (175°C). Grease 2-quart glass baking dish.
Heat oil in large, heavy-duty skillet over medium-low heat. Crush 1 bouillon cube; add to skillet. Add onion; cook, stirring frequently, for about 5 minutes or until tender. Stir in garlic and crushed red pepper; stir in chard. Cover; cook, stirring occasionally, for 10 minutes or until chard is tender. Uncover; stir until any excess liquid evaporates.
Heat water and remaining bouillon cubes in large saucepan until boiling. Stir in corn meal; reduce heat to low. Cover; cook, stirring frequently, for 5 to 10 minutes or until corn meal is tender and thick. Remove from heat.
Combine ricotta cheese and eggs in bowl; stir in 1 cup hot corn meal. Stir ricotta cheese mixture into corn meal in saucepan. Spread half of corn meal mixture into prepared dish. Spread half of chard mixture over top. Sprinkle with half of mozzarella cheese and half of Parmesan cheese. Repeat layers with remaining corn meal mixture, chard and cheeses.
Bake for 45 to 50 minutes or until puffed and brown on top. Cool for 20 to 30 minutes before serving.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.