1 oz. sun-dried tomatoes, packed without oil (about 8)
\n1\/2 C. boiling water
\n1 C. yellow cornmeal
\n1\/4 tsp. black pepper, divided
\n2 (16-oz.) cans fat-free, less-sodium chicken broth, divided
\n1 C. water
\nOlive oil-flavored cooking spray
\n2 C. vertically sliced onion
\n1 C. red bell pepper strips
\n4 garlic cloves, minced
\n5 C. torn mixed dark greens (such as beet, collard, mustard, turnip, and kale)
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese<\/p>\n
Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice. Combine cornmeal and 1\/8 tsp. black pepper in a large saucepan. Gradually add 3 C. broth and 1 C. 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; saut\u00ef\u00bf\u00bd 10 minutes or until tender. Add sun-dried tomatoes and garlic; saut\u00ef\u00bf\u00bd 1 minute. Stir in 1 C. broth and greens; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until greens are tender. Stir in 1\/8 tsp. black pepper. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese.<\/p>\n
Yield: 4 servings
\nServing size: 1 C. polenta, 3\/4 C. greens, and 1 T. cheese<\/p>\n
Calories: 245
\nFat: 3.2g
\nFiber: 5.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 oz. sun-dried tomatoes, packed without oil (about 8) 1\/2 C. boiling water 1 C. yellow cornmeal 1\/4 tsp. black pepper, divided 2 (16-oz.) cans fat-free, less-sodium chicken broth, divided 1 C. water Olive oil-flavored cooking spray 2 C. vertically sliced onion 1 C. red bell pepper strips 4 garlic cloves, minced 5 C. torn mixed dark greens (such as beet, collard, mustard, turnip, and kale) 1\/4 C. (1 oz.) grated fresh Parmesan cheese Combine tomatoes and boiling water; let…<\/p>\n