3 cups water
1 cup cornmeal
1/4 teaspoon Kosher salt
1/2 teaspoon ground fennel seeds
1/2 teaspoon grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 bunch Swiss chard, rinsed and chopped
Cut off and discard the very ends of the Swiss chard. Coarsely chop, stems and all. rinse well and set aside in a colander to drain.
Bring water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon. Break up any lumps that may form. simmer on low heat, stir frequently until the polenta is thick and tastes done. Stir in the salt, fennel and cheese.
Add ground pepper to taste. You may need to add a little more water and cook a little more. Meanwhile, heat the oil in a heavy pan. Add the garlic, and salt and saute on medium heat just until the garlic begins to brown. Add the Swiss chard, and cook, stirring frequently for 3-5 minutes or until tender. Set aside until the polenta is done. Serve the polenta topped with Swiss chard and a little extra sprinkle of Parmesan cheese.
Recipe by Jane Cline Kabler.