Ingredients
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1/2 cup boiling water
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1 cup yellow cornmeal
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1 dash pepper
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2 (16 ounce) cans chicken broth or 2 (16 ounce) cans vegetable broth, divided
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1 cup water
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olive oil
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1 cup red bell pepper, strips
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4 garlic cloves, minced
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5 cups torn mixed greens (Kale, Swiss Chard, Rappini, Spinach, etc.)
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1/4 cup fresh grated parmesan cheese
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2 cups thin sliced onions
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8 sun-dried tomatoes, packed without oil
Instructions
- Combine tomatoes and boiling water.
- Let stand 30 minutes, drain and chop.
- Combine cornmeal and pinch of black pepper in saucepan.
- Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
- Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
- Remove polenta from heat and keep warm.
- 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.
- Add tomatoes and garlic, cooking for 1 more minute.
- Add 1 cup broth and the greens.
- Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
- Season with salt and pepper.
- Spoon polenta into 4 plates and top with greens.
- Sprinkle with Parmesan cheese.
- Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
- For Vegetarian use the vegetable broth only.