Polenta with Broccoli Raab

(Recipes from a Kitchen Garden)


12 C. chopped broccoli raab, cut into 1” pieces

4 C. water

Salt to taste                                                  

2 tsp. kosher salt

2 cloves garlic, finely chopped                 

1 C. cornmeal

Hot pepper flakes, to taste                         

1 tsp. olive oil

2 T. olive oil                                                  

Pepper, to taste


Cook the chopped broccoli raab in salted, boiling water for about 4 min.  It will cook down dramatically.  Drain and mix with the garlic, hot pepper flakes to taste, and the 2 T. olive oil.  Sauté over medium heat for 5 min.  Set aside. 


Bring the water and salt to a gentle boil in a 2-qt or larger heavy saucepan.  Stirring constantly with a wooden s spoon, add the cornmeal gradually by letting it trickle from your hand in a slow, steady stream.


Stir vigorously, making sure to scrape the bottom of the pan.  If lumps begin to form, break them apart by pressing them against the side of the pan.  The polenta is done when it’s the consistency of thick porridge and it begins to pull away from the pan.  This should take 5-10 min. from the time you began adding the cornmeal.  AS soon as the

polenta is cooked, thoroughly mix in the broccoli raab.  Immediately pour the mixture into a 10-inch pie plate.  Allow the mixture to set for about 10 min., so that it firms up.


Meanwhile, preheat the broiler.  Drizzle the polenta with 1 tsp. olive oil, season with pepper, and broil until the top is lightly crusted, about 3 min.  6 servings.