Polenta With Broccoli Rabe
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings as main dish or 8 as a side
- 1½pounds broccoli rabe
- 1tablespoon olive oil
- 2large cloves garlic, chopped fine
- ¼cup raisins, packed
- ¼cup pine nuts
- ¼teaspoon or more crushed red pepper
- 5cups water
- 1cup instant polenta
- 6tablespoons grated Parmigiano Reggiano
- ½teaspoon salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
359 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 15 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat broiler.
- Step 2
Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
- Step 3
Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
- Step 4
Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
- Step 5
Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
- Step 6
Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.
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Cooking Notes
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vsol
This is a repeat favorite, although I don't use instant polenta. Lots of flavor, and not difficult to make. Can be a vegetarian meal, and/or a side dish for meat eaters.
Angela O
This is delicious didn’t olives or wine so used capers and cooking wine I had in pantry . finishing with sherry vinegar really took it over too . Served it over creamy vegan polenta. Yum❗️
Terri Rutter
This is a mess. Way too much water. Ruined. So angry a out this.
Gail
If you like polenta, you might like this one. I made it because we had some polenta and I wanted to use it up. For me, it was OK, but way too rich and heavy. And the recipe makes a lot! I may have some for lunch tomorrow, but my husband (who didn't like it all) and I will never finish it . . . . A question for Marian Burros: What country's cuisine inspired this dish?
Helen
I made this for dinner and it was good but a little gooey. After a night in the frig and warmed up the next day, it was fabulous. The polenta firmed up and the sweetness of the raisins spread into the polenta as a wonderful contrast to the broccoli rabe.
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