Polenta Rounds Topped with Leeks and Chard

Ingredients:

• 4 slices apple wood smoked bacon, chopped (optional)* /li>
• 1 TBS olive oil/li>
• 2 leeks, white and light green parts, thinly sliced/li>
• Red pepper flakes, to taste/li>
• Freshly ground black pepper, to taste/li>
• 1/3 cup low sodium chicken or vegetable broth/li>
• 1 bunch Swiss chard, stems removed, thinly sliced/li>
• Polenta (see recipe)/li>
• 1/3 cup shredded Gruyere cheese

In large skillet, sauté bacon over low heat until crispy; transfer cooked bacon to paper towels. Remove all but 1 TBS bacon grease from pan; add 1 TBS olive oil, and thinly sliced leeks. Cover pan, and cook over low heat until leeks are soft, but not brown, about 15 minutes. Stir in seasoning and broth, along with sliced chard and continue to cook just until chard is tender, and liquid has been absorbed (about 5 minutes).

Preheat broiler; cut desired amount of polenta into rounds 3-4" in diameter and place rounds on baking sheet lightly coated with olive oil. Sprinkle half of grated cheese on polenta rounds and broil until golden and cheese has melted. Immediately divide polenta among plates; top with leek mixture, grated cheese and optional bacon. 4 side servings (or 2 large entr?e servings).

*Eliminating the bacon and using vegetable broth provides a beautiful vegetarian dish. The amount of olive oil should be increased to 2 TBS if the bacon is eliminated.