Instructions: In a 2-quart pressure frypan, heat butter over medium-high heat and saute onion until transparent.

Add water and salt, bring to a boil. Add polenta, stir well. Add Swiss chard, stirring continuously.

When contents boils, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.

Bring pressure to first red ring (8 pounds pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.

Remove from heat and use Cold Water Release Method.

Transfer polenta to an ovenproof serving dish. Stir in grated Parmesan cheese.

Evenly spread tomato paste over the top of the cooked polenta. Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.

Let stand 2 minutes before serving.

This recipe yields 4 to 6 servings.

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