Prep 30 mins
Cook 30 mins
This is my kind of comfort food.
Make and share this Creamy Polenta With Mixed Greens recipe from Food.com.
- 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
- 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.
Loved this! We made Polenta using our own recipe (from Cook's Illustrated), then used the vegetable portion of this recipe for the topping. Perfect combination of vegetables to compliment the polenta. Great topping!
Loved this! Absolutely delicious - I quartered the recipe since I was only cooking for myself, and I also mixed the parmesan into the polenta instead of sprinkling it over at the end. Delicious! First time I'd ever cooked polenta and it worked really nicely.
I am not going to rate this because maybe something I did was wrong... or maybe that's just polenta. I used Arrowhead Mills organic cornmeal for this... but I thought it was very bland! I couldn't taste corn or anything, it was just there. The greens were yummy though! I had the leftover polenta with some salt, pepper and garlic on it for breakfast with fried eggs over it and sauteed spinach and mushrooms and that was very good!