Ingredients

• 2 bunches swiss chard (about 3 1/2 pounds) or 2 bunches bok choy
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons salt
• 1/4 cup golden raisin
• 1 1/2 cups yellow cornmeal
• 2 cups milk (skim will make this more nutritious)
• 2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese, plus additional for serving
• 1 tablespoon pine nuts, toasted and chopped (pignoli)

Instructions

1. Cut off and discard bottom 3 inches of Swiss-chard stems.

2. Cut remaining stems into 1/2-inch slices; coarsely chop leaves.

3. Rinse and dry stems and leaves separately; place in separate bowls.

4. In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.

5. Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.

6. Gradually add chard leaves and 1/2 teaspoons.

7. salt, stirring until leaves wilt; stir in 1/3 cup water.

8. Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.

9. Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.

10. Cover and cook on High 12 to 15 minutes, until thickened, stirring once.

11. To serve, stir Parmesan into polenta.

12. Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.

13. Serve with additional Parmesan to sprinkle over each serving if you like.

14. Makes 4 main dish servings.

15. Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.

16. Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.

17. Heat to boiling over high heat, stirring occasionally.

18. Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.