Creamy Polenta and Sauté of Mixed Greens

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4 servings (serving size: 1 cup polenta, 3/4 cup greens, and 1 tablespoon cheese)


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1 ounce sun-dried tomatoes, packed without oil (about 8)
1/2 cup boiling water
1 cup yellow cornmeal
1/4 teaspoon black pepper, divided
2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
1 cup water
Olive oil-flavored cooking spray
2 cups vertically sliced onion
1 cup red bell pepper strips
4 garlic cloves, minced
5 cups torn mixed dark greens (such as beet, collard, mustard, turnip, and kale)
1/4 cup (1 ounce) grated fresh Parmesan cheese


Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice.

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.

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.

Created date

March 2000

Nutritional Information

Calories 245
Caloriesfromfat 12 %
Fat 3.2 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 11.6 g
Carbohydrate 43 g
Fiber 5.9 g
Cholesterol 5 mg
Iron 3.4 mg
Sodium 774 mg
Calcium 243 mg