Swiss Chard and Polenta Squares

 

• 1 cup ricotta cheese
• 3/4 teaspoon ground black pepper
• 1 cup milk
• 4 tablespoons olive oil
• 1-1/4 cup grated Parmesan cheese
• 6 cups green onions, chopped
• 1 cup polenta or yellow corn meal
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon salt
• 1 bunch chard, stems removed and leaves coarsely chopped

Preheat oven to 375. Oil 13x9x2-inch glass baking dish. Whisk ricotta and milk in large bowl to blend. Mix in Parmesan, polenta, salt and pepper. Heat 3 tablespoons oil in large pot over medium-high heat. Add onions and fennel seeds. Cover and cook until onions soften, about 5 minutes. Add chard, cover and cook until wilted, about 1 minute. Stir chard mixture into polenta. Transfer to prepared dish. Brush 1 tablespoon oil over top. Bake until brown around edges and firm in center, about 35 minutes. Cut into squares and serve.