POLENTA WITH BROCCOLI RABE
Good side dish
Provided by barbara lentz
Categories Other Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cook the polenta according to package directions. Remove from heat and stir in the Parmesan cheese. Set aside. Preheat oven to 400 degrees
- 2. Add oil to a skillet. Add the garlic and cook 1 minute. Add the broccoli rabe and simmer 5 minutes. Place the polenta in a baking dish top with the broccoli rabe and then top with cheese and bake about 10 minutes
SOFT POLENTA WITH PANCETTA AND BROCCOLI RABE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
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 BROCCOLI RABE
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, main course, side dish
Time 35m
Yield 4 servings as main dish or 8 as a side
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams
SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE
Categories Leafy Green Pork Tomato High Fiber Fall Gourmet
Yield Serves 4 generously
Number Of Ingredients 14
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.
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- Clean and chop the broccoli rabe and place it in a bowl of ice water while you are preparing the polenta and the pancetta. (Soaking the broccoli rabe before cooking will help to remove any bitterness from the greens.)
- To prepare the polenta, combine the chicken stock and cream in a heavy saucepan and bring to a simmer. Reduce the heat to a low simmer. Add the nutmeg, salt, and pepper. Quickly whisk in the polenta and semolina – stirring constantly so the mixture doesn’t get lumpy. Continue stirring until the grains are cooked – about 2-3 minutes. Remove from the heat and set aside.
- Unwind the pancetta into a long strip and cut into ¼ inch wide pieces. In a skillet (note: you will use the same skillet to cook the greens so select one that is large enough to hold the greens), sauté the pancetta in the olive oil over low heat until the pancetta is very crispy. Remove the pancetta from the pan with a slotted spoon and place on paper towels to drain any excess fat. Set aside.
- Drain the broccoli rabe very well and pat dry with a towel (or use a salad spinner) to remove any excess water from the greens.
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- 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.
- 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.
- 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.
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