Method

In a saucepan over high heat, bring the milk and chicken stock to a boil.
Add the polenta and reduce heat to medium. (You should always have a 3:1 ratio of liquid to polenta)
Cook for about 3 minutes, whisking constantly. Watch that the polenta does not boil over.
With about a minute left, fold in the blue cheese. Season with a little salt.
If your polenta is too thick, add a little water or chicken stock.
The polenta will be thick and smooth when done.
While the polenta is cooking, add olive oil and butter to a saucepan over medium-high
Sauté the crushed garlic and roughly chopped swiss chard until the swiss chard is wilted.
Serve on top of the polenta.
Sprinkle with blue cheese and serve warm.