Today's Recipe


Polenta with Spicy Sautéed Broccoli Rabe

Tuesday, February 23, 2010

Easy, richly flavored and oh, so nutritious…what could be better?<br />
<br />
<p>Polenta<br />
1 cup corn grits<br />
5 cups spring or filtered water<br />
Pinch sea salt<br />
<br />
Spicy Sautéed&nbsp; Broccoli Rabe<br />
2 teaspoons extra virgin olive oil<br />
2 cloves fresh garlic, finely minced<br />
½ red onion, cut into small dice<br />
Generous pinch crushed red pepper flakes<br />
1 roasted red bell pepper, roasted, thinly sliced into ribbons<br />
1 large bunch broccoli rabe, rinsed well, tips of stems removed and stems cut into bite-size pieces<br />
</p>
<p>Make the polenta: Place grits, water and salt in a saucepan and whisk well. Place pan over medium heat and whisk until the mixture boils. Reduce heat to low and cook, whisking frequently, until the mixture “heaves,” meaning a big bubble bursts at the center of the polenta. Remove from heat and whisk in almond milk. Spoon polenta into a pie plate and set aside. It will set firmly in about 30 minutes. You may also serve it soft, but you must time it so it can be served immediately for that to work out.</p>
<p>Prepare the broccoli rabe when the polenta is about 80 percent done cooking if you are serving it soft or firmly set if you are serving it that way: Place oil, garlic and onion in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and red pepper flakes and sauté until onion is translucent, about 3 minutes. Stir in bell pepper and a pinch of salt and sauté for 1 minute. Stir broccoli rabe into skillet, with ½ teaspoon salt and sauté just until rabe is wilted and bright green, about 4 minutes. Transfer to a serving bowl.</p>
<p>To serve, cut polenta into wedges or spoon soft portions into bowls. Top with rabe mixture and serve hot. Makes 4 to 5 servings </p>
<p>Note: To save time and make life easier, use instant polenta. Just slice it and spoon cooked greens over top.</p>

 



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