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1
Heat the oil in a large skillet over medium heat.
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2
Add in the garlic and cook 30 seconds, then stir in the Silverbeet stems.
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3
Pour in a few Tbsp.
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4
of water and cover the pan.
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5
Cook the stems 2 min.
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6
Remove the cover, the fold in the Silverbeet leaves.
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7
Cover the pan again and cook till the leaves wilt, about 3 min.
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8
Toss occasionally.
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9
Remove the pan from the heat and let cold, uncovered.
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10
To make the polenta preheat the oven to 400 degrees.
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11
Butter a 2 1/2quart shallow baking dish and set it nearby.
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12
Combine the lowfat milk, water, and salt in a mediumsize saucepan and bring to a boil.
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13
Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk.
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14
Continue to cook and whisk the polenta till it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 min.
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15
Whisk in 2 Tbsp.
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16
of the Parmesan cheese, the 1 Tbsp.
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17
of butter, and the mozzarella cheese.
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18
Spread half the polenta in the baking dish.
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19
Spoon on the Silverbeet and distribute it proportionately.
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20
Drop on small spoonfuls of the lowfat sour cream and spread it with the back of a spoon.
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21
Spoon on the remaining polenta and spread it out.
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22
Sprinkle on the remaining Tbsp.
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23
of Parmesan cheese.
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24
(The casserole may be prepared to this point and refrigerated up to 24 hrs in advance.
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25
Bring to room temperature before baking.)
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26
Bake the polenta for 20 to 25 min, or possibly till golden brown on top and sizzling.
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27
Don't overcook it because you want to retain its creamy interior.
