1 c onion, finely minced

1/2 c Anaheim chili , finely minced

1/4 tsp cumin

1/4 c jack cheese, grated

12 lg chard leaves, 8-10 in long

1 c polenta

olive oil

In a large pot of boiling water, blanch the chard leaves. Hold them one at a time by the stem, immerse entire leaf in water 20-30 seconds. Pat dry. Trim away stem.

Heat oil, saute onion and cumin 5 minutes until soft. Add chili and salt. Saute another 5 minutes. Add more oil if needed, sprinkle in polenta, stirring to coat. Reduce heat saute mixture for 5 minutes until lightl toasted. Add 3 cups boiling water, 1 at a time, to polenta mixture. Stir in each cup until absorbed, about 10 minutes. After all water is incorporated and polenta is tender (6-8 more minutes) remove from heat and add cheese. Set aside, covered.

To assemble tamale - place 1/4 cup filling near bottom of each leaf, roll it up tightly, folding in the sides. Place all filled leaves, stem side down on a plate.

Shortly before serving heat oil in a large skillet, add tamales saute on both sides for a total of 5 minutes or heated through.Serve warm