Swiss Chard, Leek and Red Pepper Sautee over Cheesy Polenta

Polenta with Gruyere Cheese

• 1 cup corn meal - medium ground
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter - unsalted
• 1 cup Gruyere - shredded

1. Bring water to a boil.
2. Add salt to water and then pour the corn meal in slowly and with as constant of a flow as you can - whisking the entire mixture vigorously as you do so.
3. Turn burner down to low and cover.
4. Cook the polenta for 30 minutes until creamy. **Important part** stir the polenta every 5-6 minutes to keep it from sticking to the bottom of the pan
5. When the polenta is done, stir in the butter and cheese until melted, add salt and pepper to taste, and serve immediately.

Swiss Chard, Leek and Red Pepper Sautee

• 1 bunch swiss chard - chopped - I use the leaf and the ribs to add color.
• 1 leek - medium to large - sliced (white and light green part only)
• 1 red bell pepper - julienned
• 2 tablespoons olive oil
• 2 garlic cloves - minced
• 2 tablespoons Italian herbs - oregano, basil, parsley
• salt and pepper to taste

1. Heat olive oil in a large sautee pan over medium high heat.
2. Add the garlic and leeks to the pan and cook about 2 minutes. Add the red peppers and cook until soft.
3. Add the Italian herbs to the leeks, garlic and pepper and cook for about a minute.
4. Add all of the swiss chard and cover the sautee pan. Let cook for about a minute and then stir so the leaves can begin to wilt. Continue to cook until all the leaves are soft and wilted.
5. Add salt and pepper to taste and then serve it over the cheesy polenta.