I have a couple different versions of this recipe. You can leave the tomatoes out if you don't like them. I love them so I put them in anything I can get away with! I just made a version of this tonight with spinach & mushrooms too.<br><br>
Creamy Polenta and Saute of Mixed Greens (from Cooking Light)<br><br>
Ingredients<br>
1 ounce sun-dried tomatoes, packed without oil (about <img alt="cool.gif" src="http://files.kickrunners.com/smilies/cool.gif"><br>
1/2 cup boiling water<br>
1 cup yellow cornmeal<br>
1/4 teaspoon black pepper, divided<br>
2 (16-ounce) cans fat-free, less-sodium chicken broth, divided<br>
1 cup water<br>
Olive oil-flavored cooking spray<br>
2 cups vertically sliced onion<br>
1 cup red bell pepper strips<br>
4 garlic cloves, minced<br>
5 cups torn mixed dark greens (such as beet, collard, mustard, turnip, and kale)<br>
1/4 cup (1 ounce) grated fresh Parmesan cheese<br><br>
Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice. (I do not always do this)<br>
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.<br><br>
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.<br><br>
Yield<br>
4 servings (serving size: 1 cup polenta, 3/4 cup greens, and 1 tablespoon cheese<br><br><br>
**you can also just do the saute part and substitute your own cheesy polenta recipe. I like to add a little fat free half and half to mine about the last minute of cooking and add the cheese to the polenta and stir til creamy. The kind of coarse cornmeal I use only takes 5 minutes. I think it is Bob's Red Mill.<br><br>
A very filling, comforting and tasty dinner!!
