Bring a medium pot of salted water to a simmer. Add Swiss chard and blanch for 90 seconds. Drain and let cool. Squeeze out as much water as possible.
Remove larger stems from the chard and mince the chard. Stir together with grated parmesan cheese, breadcrumbs, and minced garlic. Set the filling aside.
To make braciole:
Slice your beef into about ⅓ inch thick slices. Depending on the thickness of your roast or steak, you may want to butterfly it a bit, so it is thin. Then place the beef between some plastic wrap and flatten it with a mallet or rolling pin so it is very thin and rollable. I like to prepare all the beef slices before filling (you should get at least 8).
Working with one slice of beef at a time, place on a clean surface and add ¼ cup of chard filling to the beef. Press it evenly into the beef and roll the beef into a tight cylinder. Wrap braciole with some twine to hold it tightly. Repeat with all beef and filling.
Add 2 tablespoons of olive oil to a skillet over medium-high heat. Once the oil is shimmering and hot, add beef braciole and sear the beef on both sides for 2-3 minutes per side until nicely browned. Remove from heat. Add a little water to the skillet and deglaze the pan (you could also use wine) and set that liquid aside.
Braising the Braciole:
In a large Dutch oven or sturdy pot, add 2 tablespoons of olive oil over medium heat. Add diced onion and sweat the onion down for a few minutes until translucent.
Add canned crushed tomatoes, Italian seasoning, and spices. Also add the deglazed liquid from the skillet. Bring the tomato mixture to a slight simmer and turn heat down to low.
Add seared braciole to the tomato sauce, cover, and simmer over low heat for 90 minutes or until beef is very tender.
Making the creamy polenta:
While the braciole is cooking, you can make the polenta right before serving. Bring stock and milk (or water) to a simmer in a medium pot. Whisk in the corn in a steady stream. Continue to stir to prevent clumping.
Simmer the polenta until it thickens. If it is very thick, feel free to add another ½ cup of liquid to keep it stirable.
Simmer the polenta for about 10 minutes until tender. Once it is tender, add butter and season with salt and pepper. Keep polenta warm until serving and don’t be afraid to add a little more liquid to keep it thin as polenta will solidify if it cools too much.
Serving the braciole:
Serve the braciole by adding a serving of polenta to a plate and top with one or two braciole along with some tomato sauce. Add grated cheese and minced parsley and serve immediately.