Swiss Chard and Grilled Polenta This makes a satisfying dish or a hearty first course for dinner. Makes 6 servings.
	Ingredients: 1 1/4 cups cornmeal 3 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 quart skim milk Butter-flavored cooking spray 1 bunch Swiss chard, about 1 pound 1 tablespoon olive oil 1 small onion, chopped 6 ounces wild or domestic mushrooms, sliced 3 cloves garlic, minced 3/4 cup dry red wine One 28-ounce can plum tomatoes, drained and chopped 2 teaspoons tomato paste 1/4 cup chopped fresh parsley 11/2 tablespoon fresh sage or 2 teaspoons dried 3/4 grated Parmesan cheese
	Instructions: 1. Prepare polenta by combining cornmeal, 2 teaspoons salt, 1/4 teaspoon pepper, and milk in a microwaveable, 2-quart casserole. 2. Cook at full power in a microwave oven, uncovered for 12 minutes, stirring once. 3. Let stand 3 minutes. 4. Spray an 8 x 8 inch baking pan with butter-flavored cooking spray and pour polenta into it, spreading out evenly. 5. Put in the refrigerator to cool. 6. When completely cooled, cut into 6 equal pieces. 7. Meanwhile, separate chard stems from leaves. 8. Stack and roll leaves, cigar-style, and cut into 1/2 -inch strips. 9. Cut stems crosswise into 3/8 inch-wide crescents. 10. Wash in lots of cool water. Drain. 11. Put oil in a large skillet or wok over medium-high heat. 12. Add onion and mushrooms and cook, stirring, until onion and mushrooms begin to soften. 13. Add garlic, cook a few minutes more, then add wine, tomatoes, and paste. 14. Bring to a boil, add chard, and season well with remaining salt and pepper. 15. Reduce heat and simmer 25 minutes. 16. Add parsley and sage during the last 5 minutes. 17. Preheat broiler. 18. Spray a small baking sheet with butter-flavored cooking spray. 19. Distribute polenta pieces evenly and spray the tops. 20. Broil about 5 minutes on each side or until nicely browned. 21. To serve, put a piece of polenta on each of 6 plates (preferably soup plates), top with chard, and sprinkle with 2 tablespoons of Parmesan. Cooking Tip Polenta, soft or firm, is so much easier to make when it is microwaved. If you're one of the few who doesn't have a microwave oven, you can make polenta on top of the stove by adding the cornmeal to a saucepan of boiling salted water or milk in a stream. Stir with a wooden spoon until it comes away from the sides of the pan, about 20 minutes.

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