- 4
Ingredients
- For Polenta:
- 7 1/2 cups water
- 1 1/2 tsp salt
- pinch baking soda (this helps shorten the cooking time and gives the polenta a creamier finish.)
- 1 1/2 cups course-ground cormeal (I use Bob's Red Mill)
- 2 TBSP unsalted butter
- 2 cups Parmesan cheese, grated
- black pepper
- For Broccoli Rabe, Sun-Dried Tomato and Pine Nut Topping:
- 3 TBSP extra-virgin olive oil
- 6 medium garlic cloves, minced or pressed through a garlic press
- 1/2 tsp red pepper flakes
- 1/2 cup oil-jarred sun-dried tomatoes, chopped
- 1 bunch (~ 1 pound) broccoli rabe, washed, trimmed and cut into 1 1/2 inch pieces
- 1/4 cup low-sodium chicken broth
- 3 TBSP pine nuts, toasted
Preparation
Step 1
1. Trim and prep broccoli.
2. In a 4-quart saucepan, bring your water to boil. Once boiling, stir in salt and baking soda. Slowly pour in the cornmeal while stirring back and forth (preferable with a wooden spoon). Bring mixture to a boil, stirring constantly (about 1 minute) then turn the heat to the lowest possible setting and cover.
3. After 5 minutes, whisk polenta for about 15 seconds to smooth out any lumps. Cover and continue to cook, without stirring for 25 minutes longer.
4. While polenta cooks, heat the oil, garlic, sun-dried tomato, red pepper flake, and salt mixture in a 12-inch skillet over medium-high heat, stirring frequently (about 1 1/2 minutes). Add broccoli rabe and broth; cover and cook until the broccoli turns bright green (about 2 minutes). Uncover and cook, stirring frequently, until most of the chicken broth has evaporated, (about 2 to 3 minutes). Remove from heat.
5. Toast the pine nuts in a skillet over high heat, stirring frequently. Pine nuts are done when they are fragrant.
6. Grate the cheese right before the polenta is done. After the 25 minutes, remove from heat, stir in butter and cheese, and season to taste with black pepper. Let stand covered, 5 minutes.
7. In a bowl, spoon the polenta first and top with the sun-dried tomato, broccoli mixture. Finally, sprinkle with the toasted pine nuts and serve.