This easy side dish features ribbons of chard but you could certainly use any hearty green you like (or leave them out altogether). Here I just used the chard leaves because they soften and incorporate into the polenta nicely. Feel free to save the ribs, chop them up and cook them in a stir fry or fold them into a crunchy salad.

In a medium saucepan over medium-high heat, bring the water and milk to a gentle boil. Slowly add the polenta, salt and pepper and stir to combine.

Decrease the heat to low. Simmer, uncovered, until the polenta is nice and creamy, 25-30 minutes, stirring often to prevent clumping or sticking (if it starts clumping, add a little more water, 1 tablespoon at a time, to loosen). Note that the polenta will continue to thicken as it cools.

Remove from heat and transfer to a large bowl. Fold in the butter and set aside.

In a large skillet over medium heat, warm olive oil and cook the shallot for 2 minutes. Then add the garlic and chard and cook until the chard softens, about 3 minutes.

Remove from heat and fold the cooked chard and Parmesan into the polenta mixture. Serve warm; best served immediately.

Refrigerate leftovers in an airtight container for up to 2 days. Reheat leftover on the stove top over low heat — you may need to add a little water to loosen.