1Brush 1 oz Tantillo Extra Virgin Olive Oil in a sauté pan, lay sliced polenta on top and cook on each side for 5 minutes, until crispy.
2Set aside and keep warm. Place a 1oz of Tantillo Extra Virgin Olive Oil, and Tantillo Bliss on medium heat- add grape tomatoes until heated through. In a separate pan, sauté the swiss chard with remaining Tantillo Bliss, and garlic.
3Cook until well done, about ten minutes. Lay the polenta on a plate, top it with swiss chard followed by grape tomatoes.