Creamy Polenta With Mixed Greens

This is my kind of comfort food.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. Combine tomatoes and boiling water.
2. Let stand 30 minutes, drain and chop.
3. Combine cornmeal and pinch of black pepper in saucepan.
4. Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
5. Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
6. Remove polenta from heat and keep warm.
7. 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.
8. Add tomatoes and garlic, cooking for 1 more minute.
9. Add 1 cup broth and the greens.
10. Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
11. Season with salt and pepper.
12. Spoon polenta into 4 plates and top with greens.
13. Sprinkle with Parmesan cheese.
14. Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
15. For Vegetarian use the vegetable broth only.