METHOD
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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.
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cook
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.
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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.
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Serve
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.
