Baked Cheese Polenta With Swiss Chard

• Chard:
• 2 bunches Swiss chard (about 1 1/2 pounds)
• Cooking spray
• 8 garlic cloves, minced
• 2 tablespoons water
• Polenta:
• 1 3/4 cups water
• 1/4 teaspoon salt
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup yellow cornmeal
• 1/2 cup (2 ounces) crumbled goat cheese
• 3 tablespoons grated fresh Parmesan cheese
• 1/4 cup reduced-fat sour cream

1. Preheat oven to 400u0b0.
2. To prepare chard, remove stems and center ribs. Discard stems and chop ribs; coarsely chop leaves. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; saute 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.
3. To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.
4. Bake at 400u0b0 for 20 minutes. Let stand 5 minutes.

chard, swiss chard, cooking spray, garlic, water, polenta, water, salt, vegetable broth, yellow cornmeal, goat cheese, parmesan cheese, sour cream

Taken from www.myrecipes.com/recipe/baked-cheese-polenta-with-swiss-chard (may not work)