1 T olive oil

- 6 garlic cloves, minced

- 2 bunches Red Swiss Chard, stems and leaves kept seperate

- 1 T butter, for greasing the dish

- 2 cups lowfat milk

- 1 1/2 cup water

- 1 cup cornmeal

- 6 T grated Parmesan cheese, plus some for sprinkling on top

- 1 cup part skim grated mozzarella cheese

- 1/3 cup sour cream

- 1/2 t salt

Heat oil in large skillet over medium heat. Add garlic and cook 30 seconds, then stir in the chard stems. Pour in a few tablespoons of water and cover the pan. Cook stems 2 minutes. Remove cover, mix in the chard leaves. Cover again and cook until leaves wilt, about 3 minutes. Toss occasionally. Remove pan from heat and cool, uncovered.

Preheat oven to 400 degrees. Butter a 2 ½ quart shallow baking dish. To make polenta, combine milk, water, and salt in a medium size saucepan and bring to a boil. Reduce heat to medium low and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 6 tablespoons of the parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.

Spread half the polenta in the baking dish. Spoon on the chard and distribute evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on remaining polenta and spread it out. Sprinkle on parmesan. (The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking). Bake 20–25 minutes, until golden on top and sizzling. Do not overcook.