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Ingredients
1 ½ pounds broccoli rabe
1 tablespoon olive oil
2 large cloves garlic, chopped fine
¼ cup raisins, packed
¼ cup pine nuts
¼ teaspoon or more crushed red pepper
5 cups water
1 cup instant polenta
6 tablespoons grated Parmigiano Reggiano
½ teaspoon salt (optional)
Nutritional analysis per serving (4 servings as main dish)
47 grams carbs; 9 milligrams cholesterol; 359 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 7 grams fiber; 530 milligrams sodium; 15 grams protein; 8 grams sugar
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.
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Preparation
- 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.
Private Notes
Comments
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.
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❗️
This is a mess. Way too much water. Ruined. So angry a out this.