Broccoli Rabe With Polenta Croutons

• 1 pound broccoli rabe (rapini)
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Refrigerated polenta
• 1 tablespoon extra-virgin olive oil

1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper.
3. Cut four 1-inch slices of refrigerated polenta; cut slices into 1-inch cubes. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add polenta; cook 8 minutes, turning to brown on all sides. Top broccoli rabe with croutons.

broccoli rabe, extravirgin olive oil, red pepper, garlic, kosher salt, freshly ground black pepper, polenta, extravirgin olive oil

Taken from www.myrecipes.com/recipe/broccoli-rabe-polenta-croutons (may not work)