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Baked Cheese Polenta With Greens

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• 1 large bunch of collards, kale, beet greens or Swiss chard
• 1 Tbsp minced garlic
• 1 cup yellow cornmeal
• 2 Tbsp water
• 1/2 cup crumbled goat cheese (or other soft cheese)
• 1 3/4 cups water
• 3 tbsp grated fresh parmesan
• 1/4 tsp salt
• •1/4 cup reduced fat sour cream
• •1 Tbsp olive oil
• •14 oz can vegetable or chicken broth

Remove stems and ribs from greens and chop into small pieces. Coarsely chop leaves. Heat 1 Tbsp olive oil in a skillet. Add the ribs and stems and saute until tender. Add the garlic and saute 2 minutes. Add the leaves and cover and cook for 2-3 minutes until tender.

Prepare polenta by placing water, salt and broth in a large sauce pan. Whisk in corn meal. Bring to a boil and reduce heat. Simmer for 8-10 minutes stirring constantly. Stir in cheeses. Spoon half the polenta into a small baking dish. Top with greens mixture and then sour cream. Cover with remaining polenta. Bake at 400 degrees for 20 minutes. Let stand for 10 minutes to set.