Baked Polenta with Swiss Chard and Cheese

• 2 Tbs. extra-virgin olive oil
• 1 large white onion, thinly sliced
• 2 cloves garlic, minced
• ¼ tsp. red pepper flakes
• 1 lb. Swiss chard, thick stems and ribs removed, leaves cut crosswise into ½-inch-wide strips
• 3½ cups water
• 1 tsp. salt
• 1 cup polenta (coarse cornmeal) or yellow cornmeal
• 1 cup part-skim ricotta cheese
• 2 large eggs
• 2 cups (about 8 oz.) coarsely grated low-fat mozzarella cheese

Preheat oven to 350°F. Spray a 2-quart glass baking dish with cooking spray. Heat the oil in a heavy, large, deep skillet over medium heat. Add the onion; sauté until tender, about 15 minutes. Stir in the garlic and crushed red pepper, then the chard; cover and cook until the chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in the skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3½ cups water and the salt to a boil in a heavy large saucepan. Gradually stir the polenta into the boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta to temper the ricotta/egg mixture. Stir the ricotta mixture into the polenta in the saucepan. Spread half of polenta mixture in the baking dish. Spread half of the chard mixture on top. Sprinkle with half of the mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.