After finding some great looking Swiss Chard at my local market, I decided to try this recipe from Cooking Light's web site. Swiss Chard is like substantial spinach and just perfect to build a dinner around. Dishes like this are common in italian restaurants, creamy cheesy polenta with some sort of stewed meat or vegetable as its companion on the plate. This one (since it's from CL) is a little leaner, but quite good. The chard is sauteed with sliced garlic and then a brief covering of the pan gives it the steam it needs to collapse and get tender. On the plate, the soft polenta is topped with the chard and crispy pancetta bits are sprinkled over the top. This recipe could easily be vegetarian if you just eliminated the pancetta. But I, being a dedicated carnivore, have started keeping pancetta and regular bacon in the freezer between sheets of wax paper. This is really helpful because now I always have some sort of bacon on hand.
I added some slow roasted cherry tomatoes to the plate because they go well with everything and they're so good. I definitely put on too many tomatoes for this photo but I couldn't help myself. Plus I threw in some cubed fresh mozzarella that I also had in the fridge. My husband liked this dish and remarked that "his favorite vegetarian dinners have pancetta in them. "