Polenta With Broccoli Rabe Recipes

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA

Steps:

• Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add sausages. Cover skillet and cook until sausages are brown and cooked through, about 8 minutes per side. Transfer sausages to plate; tent with foil to keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium heat. Add polenta; mash with potato masher until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is warmed through, about 5 minutes. Season polenta with salt and pepper.
• Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.

POLENTA AND BROCCOLI RABE BOWL

Steps:

• Bring water, baking soda, and sea salt to a boil. Pour in polenta and return to a boil, stirring continuously. Once it boils, reduce heat to lowest setting and cover pot. Cook another 25 minutes, then remove from heat, stir in yogurt, cover, and set aside. In a non-reactive frying pan, heat 2 teaspoons olive oil over medium heat. After a minute, test oil heat with a drop of water. When it sizzles, add half of the thinly sliced garlic. Ensure the garlic fries in a single layer. When golden brown at the edges, remove garlic chips from oil and set aside. Add broccoli rabe leaves, stems, and florets, red chili flakes, lemon juice, and sea salt, and remaining garlic. Toss to coat evenly, and continue to cook over medium heat until stems become bright green and tender. A bit of charring on the leaves is fine, but make sure that most are still vibrant. Remove from heat and serve immediately, atop polenta, sprinkled with extra red chili flakes and grated parmesan cheese.

BROCCOLI RABE AND ITALIAN SAUSAGE OVER POLENTA

Steps:

• Heat 1 Tbs. of the oil in a medium Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned, about 10 minutes. Transfer the sausage to a bowl. Add the remaining 3 Tbs. oil, the broccoli rabe, and garlic, and stir until fragrant, about 1 minute. Add the wine, scraping up any brown bits from the bottom of the pan. Add the tomatoes, stock, 3/4 tsp. salt, and 1/4 tsp. pepper. Lower the heat to medium, cover, and cook until the broccoli rabe is crisp-tender, about 7 minutes. Add the reserved sausage, parsley, and cheese, and season to taste with more salt and pepper.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add 1-1/2 tsp. salt, and whisk in the polenta. Reduce the heat to low, and cook, stirring, until the polenta is thick and smooth, about 3 minutes. Stir in the 2 Tbs. grated cheese, if using.
• Divide the polenta among 4 wide bowls. Top with generous portions of the sausage stew and more grated cheese on top.

SAUSAGE AND BROCCOLI RABE WITH POLENTA RECIPE

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe for about 2 minutes until tender.
• Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat.
• Add the sausage and cook for about 10 minutes, turning, until browned.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until translucent.
• Add the wine and bring it to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1¼ teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes.
• Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer
• Meanwhile, in a medium saucepan, bring the water and the remaining 1¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil.
• Reduce the heat and simmer for about 20 minutes, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
• Rinse under cold water and drain again. Cut into 2 inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
• Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
• Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

BREADED AND BUTTERFLIED VEAL CHOP OVER A MUSHROOM POLENTA WITH BROCCOLI RABE

Steps:

• Preheat oven to 350 degrees F.
• Combine heavy cream, eggs, and cheese, and whisk until well blended. Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop. In a non-stick pan, add olive oil and heat on medium. When the oil is hot, place the veal chop in the pan and brown on both sides. Place browned veal chop in the oven for 15 minutes for medium doneness.
• To Plate:
• Place soft polenta on center of plate, then Broccoli Rabe off center and then veal chop -- drizzle with some extra virgin olive oil.
• Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath. In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic. Saute until garlic is golden brown, about 1 minute. Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
• Combine the chicken broth and cream in a heavy saucepan and bring to simmer. Add salt and pepper. Whisk in the polenta very slowly over low heat for about 10 minutes. Whisk in cheese, then fold in mushrooms -- if not serving immediately, reheat by adding water and bringing back to a simmer.

POLENTA WITH GARLICKY BROCCOLI RABE AND WHITE BEANS

Steps:

• Bring water and vegetable stock to a boil a medium sauce pan. While whisking constantly, stream the polenta in. Reduce heat and simmer polenta, stirring constantly for 7 minutes.
• Stir in nutritional yeast and some freshly ground black pepper, cover the pot with a lid and set aside while you proceed with the recipe.
• Separate the larger broccoli looking pieces from the parts of the broccoli rabe that are just greens. The larger pieces take a bit longer to cook.
• Heat olive oil in a large skillet over medium heat. Add garlic and sauté, stirring frequently until it just starts to brown.
• Add the larger broccoli-like pieces of the broccoli rabe, the vegetable stock, sun dried tomatoes, and red pepper flake. Stir, reduce heat to medium low and place a lid over the pan for 4 minutes.
• After 4 minutes has elapsed, remove the lid, add the greens part of the broccoli rabe and lemon zest. Return the lid for 3 minutes or until the greens have wilted.
• Remove the lid once more and stir in the lemon juice, white beans and a pinch of salt and pepper. Remove from heat.
• If your polenta has gotten too thick in the time that it took to make the broccoli rabe, return it to low heat and add an additional 1/4 Cup of vegetable stock to loosen it up. It should be a porridge texture.
• Ladle some polenta onto a plate and top it with the broccoli rabe and white bean mixture, being sure to get some of the flavorful juice from the bottom of the pan. Serve.

SOFT POLENTA WITH PANCETTA AND BROCCOLI RABE

Steps:

• Make the polenta and keep it warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces. Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat. Cook slowly until well-browned and crisp. Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat. Cook for another minute to make sure the pancetta is very crisp. Remove with a slotted spoon to paper towels to drain. Set the pancetta aside.
• There should be about 2 tablespoons fat remaining in the pan. If not, add a little olive oil. Turn the heat to medium-high and heat until hot. Add the garlic and saute briefly until light brown. Add the thyme, stir, add the stock, and bring to a boil. Cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes.
• Pour the polenta into a warm serving dish or bowl and pour the vegetables over it. Sprinkle with the reserved pancetta.
• Combine the stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, put the pan over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.

POLENTA WITH BROCCOLI RABE

Steps:

• Preheat broiler.
• Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
• 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.
• Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
• 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.
• 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.

POLENTA SAUSAGE PIZZA WITH BROCCOLI RABE

Steps:

• For the polenta, bring 500 ml (approximately 2 cups) of water with the salt and the butter to a boil in a pot. Gradually whisk in the polenta, remove from heat and let soak for about 20 minutes, stirring occasionally.
• Drain the mozzarella and cut into small cubes. Rinse and dry the broccoli rabe, trim stems and cut into small florets. Blanch for about 1 minute in boiling salted water, drain and rinse under cold water. Cut the tomatoes in half. Drain the olives. Remove casing from sausage and form meat into small balls.
• Preheat the oven to 200°C (approximately 400°F). Brush a baking sheet with oil and preheat in the oven.
• Spread the polenta into a round, about 26 cm (approximately 10 inches) in diameter on the sheet, using a springform pan as a guide if desired. Brush polenta thinly with oil and sprinkle with the mozzarella. Top with tomatoes, olives and sausage and bake for about 25 minutes. In the last 5 minutes, add broccoli rabe and continue baking. Cut into pieces to serve.

CREAMY WARM POLENTA WITH BROCCOLI RABE, MUSHROOMS AND ROASTED TOMATOES

Steps:

• Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
• Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.
• Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
• For the Polenta: Boil water and broth along with the butter, whisk in polenta cook until bubbly and creamy.
• Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
• Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
• Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
• Serve polenta sprinkled with Parmesan.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

POLENTA AND BROCCOLI RABE WITH BLUE CHEESE

Steps:

• Directions 1. To oil-poach the broccoli rabe, fill a pot with enough water to cover the greens and bring to a rolling boil. 2. Meanwhile, if using bunch broccoli rabe, trim off any discolored tips from the bottom and use a paring knife to peel the skin off the thicker stems. Sever all the stems from the tops. Wash the greens in abundant cold water. Use pre-washed bagged broccoli rabe as is. 3. To the boiling water, add the 2 tablespoons kosher salt and the 3 tablespoons olive oil, followed by the prepared broccoli rabe. Cook over high heat for 4 minutes. Drain well and set aside. 4. In a large saucepan, bring the 5 cups cold water to a rapid boil over high heat. Add the polenta and salt. Cook according to package instructions. Use a wooden spoon to stir constantly in the same direction to prevent lumps from forming and to keep the boiling temperature constant. This is important if the polenta is to become properly soft and creamy. Cook until it is so thick that it begins to resist stirring and pulls away easily from the sides of the pan. If the polenta is quite thick but still not pulling away easily from the pan, add a little more boiling water and continue to stir until it is ready. Pour into a large serving platter. Drizzle with a little olive oil. Using the back of a ladle, press a crater into the center. Arrange the cooked broccoli rabe in the crater and the crumbled gorgonzola around the polenta. Serve hot. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more