In a medium-sized pot, bring the broth, milk and water to a boil. Once boiling, turn the heat down to medium-low and slowly whisk in the corn meal. If you dump all the corn meal in at once, there will be lumps. Continue whisking (or stirring) until the polenta reaches a creamy and thick consistency. Turn the stove off and stir in the butter. Add salt and pepper to taste and set aside.

In a skillet over medium heat, saute the garlic in the olive oil until it just starts to sizzle (30 seconds or so). Add the chard and saute for about three minutes. Add the frozen peas and saute for another couple of minutes until the peas are heated through. Salt and pepper to taste.

Serve by spooning out polenta into a bowl and topping it with the garlicky chard and peas.