Creamy Polenta and Sauté of Mixed Greens

Ingredients

• 1 cup bell pepper strips red
• 0.3 teaspoon pepper black divided
• 32 ounce less-sodium chicken broth fat-free divided canned
• 4  garlic cloves minced
• 5 cups torn greens mixed dark (such as beet, collard, mustard, turnip, and kale)
• 2 cups onion vertically sliced
• 1 ounce parmesan cheese fresh grated
• 1 ounce sun-dried tomatoes packed ( 8)
• 0.5 cup water boiling
• 1 cup water 
• 1 cup cornmeal yellow

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Combine tomatoes and boiling water; let stand 30 minutes.
2. Drain and slice.
3. 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.
4. Remove from heat; keep warm.
5. Place a large nonstick skillet coated with cooking spray over medium heat until hot.
6. Add onion and bell pepper; saut 10 minutes or until tender.
7. Add sun-dried tomatoes and garlic; saut 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.
8. Sprinkle with cheese.