Jeanne Thiel Kelley
Recipe by Cooking Light March 2000

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

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Directions

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

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  • 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.

Nutrition Facts

245 calories; calories from fat 12%; fat 3.2g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.5g; protein 11.6g; carbohydrates 43g; fiber 5.9g; cholesterol 5mg; iron 3.4mg; sodium 774mg; calcium 243mg.
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