Ingredients

• 300g swiss chard, leaves and stalks blanched
• 300ml milk
• 50g butter
• 300g polenta flour
• 100g gorgonzola or stichelton
• Pinch of salt
• Freshly milled black pepper, to serve

Directions

1. Blanch the chard in boiling water, drain, chop lightly and leave to one side (the stalks will need longer to blanch and should be lightly peeled).

2. Put the milk and butter in a large pan with a pinch of salt and bring to the boil. Turn down to a simmer and add the polenta flour, gradually, whisking continuously to avoid lumps.

3. Cook the polenta according to packet instructions: the coarser type takes longer – about 20 minutes compared to five – requires more attention and stirring, but in my opinion is far better. When the mixture has reached a pouring consistency, transfer it into a serving dish.

4. Add the chard, divide some knobs of the cheese on top and place under a medium grill until it starts to bubble.

5. Finish with the pepper and serve immediately.

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