Creamy Polenta With Mixed Greens Recipe

Name: Creamy Polenta With Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sun-dried tomatoes, packed without oil; 1/2 cup boiling water; 1 cup yellow cornmeal; 1 dash pepper; 2 (16 ounce) cans chicken broth or (16 ounce) cans vegetable broth, divided; 1 cup water; olive oil; 2 cups thin sliced onions; 1 cup red bell pepper, strips; 4 garlic cloves, minced; 5 cups torn mixed greens (Kale, Swiss Chard, Rappini, Spinach, etc.); 1/4 cup fresh grated parmesan cheese

Servings: persons

8 sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 cup yellow cornmeal
1 dash pepper
2 (16 ounce) cans chicken broth or (16 ounce) cans vegetable broth, divided
1 cup water
olive oil
2 cups thin sliced onions
1 cup red bell pepper, strips
4 garlic cloves, minced
5 cups torn mixed greens (Kale, Swiss Chard, Rappini, Spinach, etc.)
1/4 cup fresh grated parmesan cheese

1
Combine tomatoes and boiling water.
2
Let stand 30 minutes, drain and chop.
3
Combine cornmeal and pinch of black pepper in saucepan.
4
Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
5
Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
6
Remove polenta from heat and keep warm.
7
Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
8
Add tomatoes and garlic, cooking for 1 more minute.
9
Add 1 cup broth and the greens.
10
Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
11
Season with salt and pepper.
12
Spoon polenta into 4 plates and top with greens.
13
Sprinkle with Parmesan cheese.
14
Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
15
For Vegetarian use the vegetable broth only.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 sun-dried tomatoes, packed without oil, 1/2 cup boiling water, 1 cup yellow cornmeal, 1 dash pepper, and more.

Yes, Creamy Polenta With Mixed Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Polenta With Mixed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions