Polenta With Garlicky Greens-

1. 1

   Cut off and discard bottom 3 inches of Swiss-chard stems.

2. 2

   Cut remaining stems into 1/2-inch slices; coarsely chop leaves.

3. 3

   Rinse and dry stems and leaves separately; place in separate bowls.

4. 4

   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.

5. 5

   Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.

6. 6

   Gradually add chard leaves and 1/2 teaspoons.

7. 7

   salt, stirring until leaves wilt; stir in 1/3 cup water.

8. 8

   Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.

9. 9

   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.

10. 10

    Cover and cook on High 12 to 15 minutes, until thickened, stirring once.

11. 11

    To serve, stir Parmesan into polenta.

12. 12

    Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.

13. 13

    Serve with additional Parmesan to sprinkle over each serving if you like.

14. 14

    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.

15. 15

    Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.

16. 16

    Heat to boiling over high heat, stirring occasionally.

17. 17

    Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

* Per serving · 4 servings · Values may vary.