Any bitter green makes a great companion for the rich, creamy polenta, says Chiarello. Choose kale, broccoli rabe, or mustard greens in place of the chard.
Cook pancetta in a large skillet coated with cooking spray over medium heat until crisp (about 10 minutes). Remove pancetta from pan.
Add garlic to drippings in pan; sauté 30 seconds. Add broth and thyme; bring to a boil. Cook until mixture is reduced to 3/4 cup (about 5 minutes).
Add chard, salt, and pepper, tossing to coat. Cover, reduce heat, and simmer 3 minutes or until chard is tender. Serve over Soft Polenta; top with pancetta and Parmesan.
(Totals include Soft Polenta)
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