• In a saucepan over high heat, bring the milk and chicken stock to a boil.
  • Add the polenta and reduce heat to medium. (You should always have a 3:1 ratio of liquid to polenta)
  • Cook for about 3 minutes, whisking constantly. Watch that the polenta does not boil over.
  • With about a minute left, fold in the blue cheese. Season with a little salt.
  • If your polenta is too thick, add a little water or chicken stock.
  • The polenta will be thick and smooth when done.
  • While the polenta is cooking, add olive oil and butter to a saucepan over medium-high
  • Sauté the crushed garlic and roughly chopped swiss chard until the swiss chard is wilted.
  • Serve on top of the polenta.
  • Sprinkle with blue cheese and serve warm.

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