Creamy Polenta and Sauté of Mixed Greens

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Creamy Polenta and Sauté of Mixed Greens

Ingredients:

• 1 ounce sun-dried tomatoes, packed without oil (about 8)
• 1/2 cup boiling water
• 1 cup yellow cornmeal
• 1/4 teaspoon black pepper, divided
• 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
• 1 cup water
• Olive oil-flavored cooking spray
• 2 cups vertically sliced onion
• 1 cup red bell pepper strips
• 4 garlic cloves, minced
• 5 cups torn mixed dark greens (such as beet, collard, mustard, turnip, and kale)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:
1. Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice.
2. Combine cornmeal and 1/8 teaspoon black pepper in a large saucepan.
3. Gradually add 3 cups broth and 1 cup water, stirring constantly with a whisk.
4. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently.
5. Remove from heat; keep warm.
6. Place a large nonstick skillet coated with cooking spray over medium heat until hot.
7. Add onion and bell pepper; sauté‚ 10 minutes or until tender.
8. Add sun-dried tomatoes and garlic; sauté‚ 1 minute.
9. Stir in 1 cup broth and greens; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until greens are tender.
10. Stir in 1/8 teaspoon black pepper.
11. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese.