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Creamy Polenta and Sauté of Mixed Greens
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Yield: 4 servings (serving size: 1 cup polenta, 3/4 cup greens, and
1 tablespoon cheese)
Source: Cooking Light, March 2000
Comments from the PA Kitchen: This was good. Not great, but good. For 4 points (which
could be easily bulked with more veggies) it was a super points
bargain and a very quick-to-prepare dinner. I mixed half of the
parm into the polenta and sprinkled the other half on top of the
servings. I also salted the polenta.
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
CALORIES 245(12% from fat); FAT 3.2g (sat 1.4g,mono 0.7g,poly 0.5g);
PROTEIN 11.6g; CHOLESTEROL 5mg; CALCIUM 243mg; SODIUM 774mg; FIBER
5.9g; IRON 3.4mg; CARBOHYDRATE 43g
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