Polenta and chard chips with rich tomato sauce recipe | delicious. magazine

Ingredients

• 200g swiss or rainbow chard, or dark leafy greens
• 40g unsalted butter
• 1 medium onion, finely chopped
• 280g medium or coarse polenta (we used quick-cook)
• 1 tsp salt
• Rapeseed oil for brushing
• For the tomato sauce
• 1kg vine tomatoes, halved
• 2 large red onions, finely chopped
• Olive oil for roasting
• 2 tbsp aged balsamic vinegar
• 1 whole garlic bulb, skin on, cut in half horizontally
• Pinch cayenne pepper or clear honey to taste (optional)