Creamy Polenta With Mixed Greens

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 sun-dried tomatoes, packed without oil
• 1/2 cup boiling water
• 1 cup yellow cornmeal
• 1 dash pepper
• 2 (16 ounce) cans chicken broth or 2 (16 ounce) cans vegetable broth, divided
• 1 cup water
• olive oil
• 2 cups thin sliced onions
• 1 cup red bell pepper, strips
• 4 garlic cloves, minced
• 5 cups torn mixed greens (kale, swiss chard, rappini, spinach, etc.)
• 1/4 cup fresh grated parmesan cheese

Recipe

• 1 combine tomatoes and boiling water.
• 2 let stand 30 minutes, drain and chop.
• 3 combine cornmeal and pinch of black pepper in saucepan.
• 4 gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
• 5 bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
• 6 remove polenta from heat and keep warm.
• 7 heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
• 8 add tomatoes and garlic, cooking for 1 more minute.
• 9 add 1 cup broth and the greens.
• 10 cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
• 11 season with salt and pepper.
• 12 spoon polenta into 4 plates and top with greens.
• 13 sprinkle with parmesan cheese.
• 14 since i like things spicy, i add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
• 15 for vegetarian use the vegetable broth only.