Contributed by (Recipe adapted from “The Washington Post” at http://projects.washingtonpost.com)

Ingredients

1 bunch Swiss chard, stems and leaves separated and chopped (2 to 2 1/2 cups total)
1 Tbs Olive oil
4 large cloves Garlic, minced
Salt & freshly ground Black pepper
2 Tbs Water
1 C Polenta (may substitute corn grits or stone-ground cornmeal)
2 C Milk
1 1/2 C Water
1/2 tsp Salt
1/4 C freshly grated Parmesan cheese
1 Tbs unsalted Butter
1 C shredded part-skim Mozzarella cheese
1/3 C Yogurt, plain

Instructions

Preheat the oven to 400°F. Lightly grease a shallow casserole dish (2 1/2- to 3-quart capacity). For the chard: Heat the oil in a large skillet or wok over medium heat. Add the garlic and cook, stirring, for 30 seconds, until fragrant; add the stems from the Swiss chard. Season lightly with salt and pepper, and stir to combine; add the water, cover and cook for 2 minutes, then add the leaves. Cover and cook for about 3 minutes, until the leaves are wilted. Remove from the heat, uncover and let cool. Taste and adjust seasoning as needed. Combine the milk, water and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and slowly whisk in the polenta. Cook, whisking constantly, for about 5 minutes, until the mixture has thickened to the consistency of mashed potatoes. Add 2 tablespoons of the Parmesan cheese along with the butter and the mozzarella cheese, stirring until well incorporated. Spread half of the mixture in the casserole dish, then spoon the Swiss chard mixture evenly on top. Spread the yogurt in a smooth, even layer, then spread the remaining polenta over the yogurt. Sprinkle the top with the remaining 2 tablespoons of Parmesan cheese.
(At this point, the casserole can be covered and refrigerated for up to 1 day. Add about 5 minutes to the baking time.) Bake, uncovered, for 20 to 25 minutes or until golden on top.

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