Rainbow Chard & White Bean Casserole

Polenta and Onions *4 cups fat-free milk *1 tsp. garlic powder *3/4 tsp. salt *1/4 tsp. pepper *1.5 cups instant polenta *3/4 cup shaved Asiago cheese *1/2 cup basil, shredded *1 Tbsp. extra-virgin olive oil *2 onions, peeled, halved and thinly sliced Chard and Beans *2 Tbsp. extra-virgin olive oil *2 bunches rainbow chard, trimmed and cut across leaves and 2 inches of stem into 1-inch pieces *4 cloves garlic, coarsely chopped *1/2 tsp. dried italian seasoning *1/4 tsp. salt *1/4 tsp. pepper *2 cans (15 ounce each) cannelini beans, drained and rinsed *3/4 cup shaved Asiago cheese

1. Polenta and onions: lightly coat a 13x9x2 inch baking dish with nonstick cooking spray. In a large saucepan, combine milk, 1 cup water, garlic powder, salt and pepper. Bring to a simmer over medium-high heat. Gradually whisk in polenta. Cook, whisking continuously, for about 2 minutes, until thick. Add a little hot water if mixture becomes too thick. Stir in Asiago cheese and fresh basil. Spread polenta in prepared baking dish and allow to set at room temperature. 2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onions and cook 8 minutes, stirring occasiounally, until golden. Remove to a plate and wipe out skillet. 3. Chard and beans: Heat olive oil in the same skillet over medium heat. Add chard (in batches) and garlic and cook 5 minutes, stirring occasionally. Season with Italian seasoning, salt and pepper. Stir in beans and heat through. 4. Assemble casserole. Heat oven to 350 degrees. Spoon chard and beans evenly over polenta. Sprinkle 1/2 cup of the Asiago cheese over chard and beans. Scatter onions and remaining cheese over top. Bake, uncovered, at 350 degrees for 15 minutes. 5. Allow to cool slightly before slicing. May also be served at room temperature. Makes 8 servings. -Family Circle Magazine