Garlic Shrimp and Swiss Chard on Polenta

2 cup(s) water 1 cup(s) milk 1 teaspoon(s) kosher salt 3 tablespoon(s) extra-virgin olive oil 1 pound(s) extra-large shrimp, peeled, deveined, with shell tails intact 1 medium red onion, halved, cut into thin strips 2 teaspoon(s) minced garlic 1 pound(s) rainbow-colored Swiss chard, stems cut into 2-inch strips, leaves torn into large pieces and rinsed 1 can(s) (14 1/2-oz) fire-roasted tomatoes, undrained 1 cup(s) instant polenta 1 tablespoon(s) unsalted butter 1/4 cup(s) grated Parmesan cheese Freshly ground pepper

Directions
1. 2. Combine water, milk, and salt in a medium saucepan and slowly bring to a boil over medium-low heat. Meanwhile, heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat; add shrimp and red onion. Saut 2 minutes; add garlic and continue to saut 1 minute, just until shrimp turn opaque and onion is almost translucent. Remove mixture to a plate. Add remaining 1 Tbsp oil to skillet and saut chard stems over medium heat 2 minutes. Top with wet chard leaves; cover skillet with lid and cook 1 minute until leaves are wilted. Uncover; continue to saut 2 minutes. Add tomatoes with their juice and simmer 4 minutes. Bring water-milk mixture to a full boil; slowly whisk in polenta until smooth. Cook over medium-low heat 3 minutes, stirring until thick and creamy. Remove from heat; stir in butter and cheese. Raise heat on chard mixture and add shrimp mixture. Cook 2 to 3 minutes longer, until shrimp are cooked through. Serve shrimp mixture on polenta; season with pepper to tast

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