2 tbsp. olive oil
1 large onion, sliced thinly
2 minced cloves garlic
1/4 tsp. dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch wide strips
1 cup polenta (coarse cornmeal)
1 tsp. salt
3 1/2 cups water
1 cup part-skim ricotta cheese
2 large eggs
8 ounces grated low-fat mozzarella cheese
Preheat oven to 350°. Lightly oil a 2-quart glass baking dish.
Heat oil in a heavy deep skillet over medium heat. Add onion and saute’ until tender, about 15 minutes. Stir in garlic (optional) and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
In another pan, bring water and salt to boil. Gradually stir polenta into the boiling water. Reduce heat to medium-low; simmer until the polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
Whisk ricotta and eggs in a small bowl. whisk in 1 cup of hot polenta, then stir the entire ricotta mixture into the saucepan of polenta.
Spread half of the polenta mixture in the baking dish. Spread with vegetable mixture. Top with half the mozzarella. Top with the remaining polenta mixture, then with the remaining mozzarella.
Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes before serving.