Creamy Polenta and Saute of Mixed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Gradually add 3 cups broth and 1 cup water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Remove from heat; keep warm.
3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and bell pepper; sauté 10 minutes or until tender. Add sun-dried tomatoes and garlic; sauté 1 minute. Stir in 1 cup broth and greens; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until greens are tender. Stir in 1/8 teaspoon black pepper. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese.
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