-
1
For the polenta: Bring the chicken stock to a boil in a large pot.
-
2
Add the polenta and whisk until fully incorporated, 3 to 4 minutes.
-
3
Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes.
-
4
Finish by folding in the melted butter.
-
5
Keep warm while you prepare the chorizo.
-
6
For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat.
-
7
Add the onions and cook until almost translucent, and then add the ground pork.
-
8
Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon.
-
9
Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper.
-
10
Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes.
-
11
Simmer until the sauce is thickened and reduced, 8 to 10 minutes.
-
12
Taste and season once more with salt and pepper.
-
13
Keep warm.
-
14
For assembly: Wash, drain and finely slice the chard.
-
15
Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes.
-
16
Season with salt and pepper.
-
17
Drain in a colander and squeeze out any excess moisture.
-
18
Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan.
-
19
Pour half of the polenta in and spread out evenly.
-
20
Top with half of the chorizo and all of the Swiss chard.
-
21
Sprinkle with half of each cheese.
-
22
Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese.
-
23
Cover with foil, place the dish on a sheet tray and bake 30 minutes.
-
24
Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer.
-
25
Let sit 25 minutes to set up, then cut into portions and serve.
