cook the polenta
Bring 1 liter of water and salt to a boil in a large pot. Pour polenta slowly into boiling water, whisking constantly. Cook for about 10 minutes over low heat, whisking constantly, until polenta thickens and there are no lumps.
Stir in the butter, remove the pot from the heat and add in the cheese. Stir until both butter and cheese have melted. Cover with a lid and leave for 2 - 3 minutes.
add the swiss chard
Place a skillet over medium heat. Add the olive oil, chopped garlic and sprig of oregano. Cook for about 2 - 3 minutes, then add the baby swiss chard (or baby spinach), stir well and remove from the heat. Season to taste with salt and pepper.
Spoon the polenta onto 4 plates, then top with the cooked baby swiss chard (or baby spinach). Optionally you can add a bit of lemon juice, chopped peanuts, 1 tsp of olive oil and shredded cheese. Enjoy.TipYou can store any leftovers in the fridge for up to 4 days. Reheat and serve.