Polenta with Goat Cheese, Prosciutto, Swiss Chard & Sun-Dried Tomatoes

Directions

1. Bring the broth to a boil in a small saucepan, then reduce to a gentle simmer. Whisk in the polenta in a thin stream and season with salt; cover and cook, stirring occasionally, until creamy and soft, about 15–25 minutes.
2. Rinse and dry the Swiss chard. Cut the leaves into bite-sized pieces and slice the stems, keeping them separate. Place the chopped leaves in a bowl and the stems in another.
3. Preheat a nonstick skillet over medium heat.
4. Thinly slice the garlic and set it with the chopped stems in the bowl for later.
5. Add the prosciutto to the hot skillet and cook until crisp, about 1 minute per side. Transfer to a plate and reserve the skillet.
6. Return the skillet to medium heat, add the butter and swirl to coat. Add the chard stems, garlic, salt, and pepper; cook until the stems are softened, 3 minutes.
7. Stir in the sun-dried tomatoes, then add the chard leaves in batches, allowing each addition to wilt before adding the next. Cook until just warmed through and tender, about 1 minute; remove from heat.
8. Crumble the goat cheese into the bowl with the basil and mix to combine.
9. When the polenta is ready, stir in butter, pepper, and half of the basil-goat cheese mixture; fold to combine and reserve the rest for serving.
10. To plate, divide polenta and chard among bowls. Top with the crispy prosciutto and scatter the remaining basil and goat cheese on top.