Broccoli Rabe Over Polenta Recipe

By MAYS

Ingredients
  • 1 cup(s) polenta mix

  • 1 cup(s) onion(s), sweet, chopped

  • 4 teaspoon oil, olive

  • 3 clove(s) garlic, minced

  • 1 pounds broccoli rabe, coarsely chopped, or 3 cups coarsely chopped broccoli flowerets

  • 3 1/2 ounce(s) pepper(s), red sweet, roasted, rinsed, drained, and chopped

  • 1 cup(s) broth, vegetable

  • 1 tablespoon cornstarch

  • 1/4 cup(s) nuts, pine nuts, or slivered almonds, toasted

Directions
  1. Prepare polenta according to package directions. Cover and keep warm.

  2. In a large skillet cook onion in hot oil over medium heat for 4 to 5 minutes or until tender. Add garlic; cook for 30 seconds. Add broccoli rabe. Cook, covered, about 3 minutes or just until tender. (If using broccoli flowerets, cook and stir for 3 to 4 minutes or until crisp-tender.) Stir in roasted red peppers.

  3. In a small bowl gradually stir broth into cornstarch; 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 cooked polenta.

  5. Sprinkle with toasted nuts.


Nutritional Facts

Servings
4
Calories
394
Saturated Fat
1g
Sodium
256mg
Dietary Fiber
11g
Total Fat
11g
Carbs
67g
Cholesterol
0mg
Protein
12g
Exchanges
Vegetable: 4
Starch
2.5
Fat
2
Carb Choices
3.5

broccoli rabe