Baked Cheese Polenta with Swiss Chard

Preheat oven to 40

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; saut 30 seconds.

Add ribs and 2 tablespoons water; cover and cook 5 minutes.

Add the leaves; cover and cook 5 minutes or until wilted.

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.

Bake at 400 for 20 minutes.

Let stand 5 minutes.