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)
Cut off and discard bottom 3 inches of Swiss-chard stems.
Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
Rinse and dry stems and leaves separately; place in separate bowls.
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.
Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
Gradually add chard leaves and 1/2 teaspoons.
salt, stirring until leaves wilt; stir in 1/3 cup water.
Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
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.
Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
To serve, stir Parmesan into polenta.
Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
Serve with additional Parmesan to sprinkle over each serving if you like.
Makes 4 main dish servings.
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.
Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
Heat to boiling over high heat, stirring occasionally.
Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.