You can do them both at the same time in the oven. I have amended the recipes below to how I made them.
- 3/4 cup cornmeal
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 2 T butter
- Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through. Whisk in the butter when you pull it out of the oven.
- 28-ounces plum tomatoes, cut in half (you could also used canned)
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 bunch Swiss chard
- 1 7.5-ounce package farmer cheese, crumbled
Chop the chard and add to a skillet with the tomatoes. Saute until the chard is tender. If your tomato skins are a bit tough, you could chop them up a bit with an immersion blender.
Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.