To make the polenta...
1. Heat 1 tablespoon of butter in a saucepan. Add 2 cloves of minced garlic, stirring constantly for about a minute (don't let the garlic brown). Add 3 cups of water, and bring it to a boil.
2. Meanwhile, whisk together 1 cup coarse-ground yellow cornmeal, 1 cup milk or water, and 1/2 teaspoon salt in a bowl. Once the water has come to a boil in the saucepan, pour the cornmeal mixture into the boiling water. Stir constantly for the first 5 minutes to avoid lumping. Turn the heat down to low, and cook the polenta for about 30-40 minutes, stirring every 10 minutes or so.
3. Stir in kernels from 2 ears of corn. Cook for 5 more minutes.
4. Add some freshly ground black pepper and 2 tablespoons grated Parmesan cheese.
5. Pour the polenta into a lightly oiled 8x8 pan. Smooth the top with a the back of your spoon. Let the polenta chill in the fridge for at least 1 hour.
After an hour...
6. Set your oven to "Broil."
7. Heat some olive oil in a skillet over medium-high heat.
8. Slice the polenta in 4 squares or triangles. Add these to the skillet once the oil is hot. Fry the polenta until the underside is golden brown (about 3 minutes), then flip and cook the other side. Transfer the fried polenta to a baking sheet.
9. Take about 8 leaves of Swiss chard and cut the leaves into 3-inch pieces. Add these to the pan in which you cooked the polenta, along with a few tablespoons of water. Cover with a lid and let the chard cook until tender, about 3-5 minutes.
9. While the chard is cooking, top each polenta square/triangle with a thick slice of tomato. Top each tomato with some goat cheese. Place under the broiler until the cheese starts to melt and the tomato starts to cook, about 5-7 minutes.
10. Serve the polenta on top a bed of the chard.
This recipe serves 4.
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