Creamy Polenta With Mixed Greens - cooking recipe

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

Preparation

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