Cheesy Polenta and Greens Casserole

This hearty casserole adapted from The Kitchn can be varied with different vegetables depending on the season. Makes 10 servings

2 bags (12 ounces each) frozen artichoke hearts

2 tablespoons olive oil

3 large bunches Swiss chard (about 3 pounds total), stems chopped into half-inch pieces, leaves coarsely chopped, stems and leaves separated

1 teaspoon red pepper flakes 4 cloves garlic, minced

1 tablespoon apple cider vinegar 1⁄2 teaspoon freshly ground nutmeg

1⁄2 teaspoon salt, or to taste

2 tubes (18 ounces each) cooked polenta, sliced into

1⁄4-inch-thick rounds

6 ounces grated Gruyère cheese (about 1 12⁄ cups) (divided)

1⁄2 cup grated Parmesan cheese

Chunky prepared tomato sauce (optional)

Prep time: 25 minutes. Cook time: 25 minutes. Total time: 50 minutes.

Preheat to 400 degrees. Coat a 13-by-9-inch baking dish with vegetable oil spray.

Slightly thaw frozen artichoke hearts by running under cold water in a colander. Gently pat dry and coarsely chop into 1-inch pieces.

Heat olive oil in a very large skillet over medium heat. Add Swiss chard stems and red pepper flakes and sauté until tender, about 4 minutes. Add Swiss chard leaves, garlic and vinegar, and sauté until leaves are wilted and reduced in size by about half. Stir in chopped artichokes, nutmeg and salt and cook 1 to 2 minutes more.

Spread mixture evenly in prepared baking dish. Sprinkle with 1 cup Gruyère. Lay polenta rounds over filling, overlapping slightly. Sprinkle remaining 1⁄2 cup Gruyère along with Parmesan over the top.

Bake until heated through and cheese is bubbling, about 20 minutes. Set oven to broil and broil until top is lightly browned, 3 to 5 minutes more.

Serve with warm tomato sauce for topping, if desired.

Per serving: 340 calories, 42g carbohydrate, 20g protein, 13g fat (5g saturated), 800mg sodium, 14g fiber.