Broccoli Rabe over Polenta
Recipe from Better Homes and Gardens

Broccoli rabe (also raab or rapini) is leafy green and related to cabbages and turnips. Popular in Italian cooking, it has mildly bitter flavor and crunchy texture that contrasts with the creaminess of polenta in this recipe.


Broccoli Rabe over Polenta

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Ingredients
  • 1  cup
    quick-cooking polenta mix
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  • 1  cup
    Vegetable Stock (recipe, page 18) or canned vegetable broth
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  • 1  tablespoon
    cornstarch
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  • 1  cup
    chopped sweet onion (such as Vidalia or Walla Walla)
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  • 4  teaspoons
    olive oil
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  • 3  cloves
    garlic, minced
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  • 1  pound
    broccoli rabe, coarsely chopped (about 7 cups), or 3 cups coarsely chopped broccoli flowerets
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  • 1/2  of a 7-ounce jar (1/2 cup)
    roasted red sweet peppers, rinsed, drained, and chopped
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  • 1/4  cup
    pine nuts or slivered almonds, toasted
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Directions
1.
Prepare polenta mix according to package directions. Cover and keep warm. In a small bowl stir together the Vegetable Stock and cornstarch; set aside.
2.
In a large skillet cook onion in hot oil over medium heat for 4 to 5 minutes or until tender. Add garlic; cook and stir for 30 seconds. Add broccoli rabe. Cook, covered, about 3 minutes or just until broccoli rabe is tender. (If using broccoli flowerets, cook and stir for 3 to 4 minutes or until crisp-tender.) Stir in roasted sweet peppers.
3.
Stir cornstarch mixture; add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
4.
To serve, divide the polenta among 4 dinner plates. Spoon the vegetable mixture over polenta. Sprinkle with nuts.
Nutrition information
Calories 408, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 118 mg, Carbohydrate 69 g, Total Sugar 3 g, Fiber 12 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 240%, Calcium 8%, Iron 17%. Exchanges: Vegetable 4, Starch 3, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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