Creamy Polenta

Another one from Cook's! The crunchy broccoli rabe juxtaposed with the creamy polenta, gives this dish a variety of textures that just work. The red pepper flakes, although small in amount, deliver a mighty kick. If you are not a fan of the heat, get out of the kitchen!...or just reduce/omit the flakes.

You'll need:

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

I like to start with a drink...



Delicious, but a little strong...



1. Prep your ingredients.



I have:
-trimmed, cut and washed the broccoli
-measured out the cornmeal
-measured out and combined the salt and baking soda
-measured out the pine nuts
-cut the butter
-in a bowl, combined the sun-dried tomatoes, olive oil, garlic, red pepper flakes, and salt
(I have not grated the cheese yet. I do this right before I put it in to keep it as fresh as possible.)


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.

Always remember...keep a clean up crew close by for any crumbs you happen to drop.