Pork and Greens Skillet Pie

This is another Food Magazine recipe that is a great winter dish. It's homey and also healthy. I didn't used a cast iron skillet because ours is too small to fit all the ingredients.  If you don't have one, simply omit the last step of putting it in the broiler and make sure you pan is heat safe for the oven.  I also opted to use Polenta instead of Cornmeal and it turned out just as great.  As always feel free to add more cheese!

Prep time: 20 mins
Cook time: 45 mins
Serves 4

INGREDIENTS:
1lb ground pork
1 medium yellow onion, diced 
1 large bunch Swiss chard, trimmed, stems and leaves separated and roughly chopped
Salt and pepper
3/4 cup plus 2 tbsp fine cornmeal, divided
3/4 cup grated Parmesan, divided (or more to taste)

DIRECTIONS:
Preheat oven to 375 degrees.  In a cast iron skillet, cook pork over medium heat, breaking up meat with a wooden spoon, until browned, about 7 minutes.  Add onion and Swiss chard stems, increase heat to medium high, and saute until translucent, 8 to 10 minutes.  Stir in Swiss chard leaves and cook until wilted, 2 minutes.  Stir in 2 tablespoons cornmeal, 1/4 cup Parmesan, and 1 1/2 cups water and bring to a rapid simmer. Cook until liquid thickens, stirring occasionally, about 14 minutes.  Season with salt and pepper.  Remove from heat.

In a small saucepan,  bring 2 cups of water to a boil. Whisk in remaining 3/4 cup cornmeal and cook, whisking constantly, until mixture thickens about 2 minutes. Stir in 1/4 cup Parmesan, season with salt and pepper,and spoon over pork and greens. Sprinkle with remaining 1/4 cup of Parmesan, transfer to oven, and bake 20 minutes. Heat broiler and broil until top is golden brown and mixture is bubbling at edge, 2 minutes.