Prep time: 10 minutes |  Cook time: 10minutes | Total time: 20 minutes

Heat olive oil in large skillet set over medium heat; sauté chard, salami, shallot and garlic for about 5 minutes or until chard is wilted and tender. Keep warm.

Polenta: In saucepan, bring milk, 2 cups water and salt to boil; reduce heat to low. Add cornmeal; cook, whisking vigorously, for 4 to 5 minutes or until thick and smooth. Stir in butter.

Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently. Break each egg into a small dish; holding dish just above simmering water, slip each egg into water. Cook in barely simmering water for about 5 minutes or until the whites are set and yolks are cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

Spoon polenta onto plates, top with chard mixture and poached eggs.

Tip: Substitute spinach for chard if desired.