Chorizo and Polenta Lasagna

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Polenta:

4 cups low-sodium chicken stock

1 1/4 cups quick-cooking polenta

1 1/2 teaspoons kosher salt

2 tablespoon unsalted butter, melted

Chorizo:

Olive oil

1 small onion, diced

1 pound ground pork

Kosher salt and freshly cracked black pepper

2 tablespoons paprika

1 tablespoon granulated garlic

1 tablespoon onion powder

1 teaspoon chili powder

1 teaspoon cumin

2 tablespoons red wine vinegar

4 cloves garlic, minced

One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir

To Assemble:

1 bunch Swiss chard

1 clove garlic, minced

Extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1/2 cup grated fontina cheese

1/2 cup grated mozzarella