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1
Cut off and discard bottom 3 inches of Swiss-chard stems.
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2
Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
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3
Rinse and dry stems and leaves separately; place in separate bowls.
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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.
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5
Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
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6
Gradually add chard leaves and 1/2 teaspoons.
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7
salt, stirring until leaves wilt; stir in 1/3 cup water.
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8
Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
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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.
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10
Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
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11
To serve, stir Parmesan into polenta.
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12
Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
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13
Serve with additional Parmesan to sprinkle over each serving if you like.
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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.
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15
Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
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16
Heat to boiling over high heat, stirring occasionally.
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17
Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.
