INGREDIENTS

INSTRUCTIONS

THE POLENTA
Heat the oil in a large skillet over medium heat. Add the garlic and
cook 30 seconds, then stir in the Swiss chard stems. Pour in a few
tablespoons of water and cover the pan. Cook the stems 2 minutes.
Remove the cover, the mix in the Swiss chard leaves. Cover the pan
again and cook until the leaves wilt, about 3 minutes. Toss
occasionally. Remove the pan from the heat and let cool, uncovered.
To make the polenta preheat the oven to 400 degrees. Butter a 2
1/2quart shallow baking dish and set it nearby. Combine the milk,
water, and salt in a mediumsize saucepan and bring to a boil. Reduce
the heat to mediumlow and slowly drizzle in the cornmeal, whisking
all the while with a wire whisk. Continue to cook and whisk the
polenta until it is the consistency of mashed potatoes and tears away
from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of
the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella
cheese.
Spread half the polenta in the baking dish. Spoon on the Swiss chard
and distribute it evenly. Drop on small spoonfuls of the sour cream
and spread it with the back of a spoon. Spoon on the remaining
polenta and spread it out. Sprinkle on the remaining tablespoon of
Parmesan cheese. (The casserole may be prepared to this point and
refrigerated up to 24 hours in advance. Bring to room temperature
before baking.)
Bake the polenta for 20 to 25 minutes, or until golden on top and
sizzling. Do not overcook it because you want to retain its creamy
interior.
Yield: 6 servings
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