from Cooking Light
March 2000, serves 4

8 sun-dried tomatoes not in oil
1 cup yellow cornmeal
32 ounces vegetable broth
olive oil
4 cloves garlic, minced
¼ cup grated Parmesan cheese
½ cup boiling water
black pepper
1 cup water
2 cups sliced red spring onion
5 cups coarsely shredded red kale (or beet greens, collards, etc.)

Place sun dried tomatoes in a small bowl and cover with boiling water.  Let stand until the tomatoes soften, about 15 minutes.  Drain and slice.  Combine cornmeal and black pepper to taste in a large saucepan.  Gradually add 3 cups of the broth and 1 cup water, stirring frequently.  Remove from heat and keep warm.  Place a large skillet over medium heat and add a little olive oil.  Add onion and sauté 10 minutes or until tender.  Add sun-dried tomatoes and garlic, and sauté 1 minute.  Stir in 1 cup broth and greens, and bring to boil.  Cover, reduce heat, and simmer 15 minutes or until greens are tender.  Stir in black pepper to taste.  Spoon polenta onto a plate and top with greens and cheese.