Creamy Polenta and SautÃ© of Mixed Greens

Creamy Polenta and Sauté of Mixed Greens

Ingredients:
 * 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

Directions: 1. Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice. 2. Combine cornmeal and 1/8 teaspoon black pepper in a large saucepan. 3. Gradually add 3 cups broth and 1 cup water, stirring constantly with a whisk. 4. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. 5. Remove from heat; keep warm. 6. Place a large nonstick skillet coated with cooking spray over medium heat until hot. 7. Add onion and bell pepper; sauté‚ 10 minutes or until tender. 8. Add sun-dried tomatoes and garlic; sauté‚ 1 minute. 9. Stir in 1 cup broth and greens; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until greens are tender. 10. Stir in 1/8 teaspoon black pepper. 11. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese.