- 4
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Ingredients
- 1 pound broccoli rabe (rapini)
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Refrigerated polenta
- 1 tablespoon extra-virgin olive oil
Preparation
Step 1
1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper.
3. Cut four 1-inch slices of refrigerated polenta; cut slices into 1-inch cubes. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add polenta; cook 8 minutes, turning to brown on all sides. Top broccoli rabe with croutons.