Baked Polenta With Cheese And Swiss Chard

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1 tablespoon olive oil

4 large cloves garlic, minced

1 bunch red-stemmed Swiss chard, stems and leaves separated and coarsely chopped (2 to 2 1/2 cups total)


Freshly ground black pepper

2 tablespoons water

2 cups low-fat or nonfat milk

1 1/2 cups water

1/2 teaspoon salt

1 cup polenta (may substitute corn grits or stone-ground cornmeal)

1/4 cup freshly grated Parmesan cheese

1 tablespoon unsalted butter

1 cup shredded part-skim mozzarella cheese

1/3 cup low-fat sour cream

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