Eat For Eight Bucks: Polenta With Broccoli Rabe Recipe

• Dab of unsalted butter or olive oil
• 2 teaspoons salt
• 1 1/4 pounds broccoli rabe
• Salt
• 1/4 cup olive oil
• 3 garlic cloves, peeled and finely chopped
• 1/2 teaspoon crushed chile flakes

1. Put the cornmeal into a bowl. Slowly add 3 cups of water, stirring with a wooden spoon as you do so.
2. Put 4 1/2 cups water into a large pot and bring to a boil over medium high heat. Add the salt. Stir the cornmeal mixture again and then slowly pour it into the boiling water, stirring with a wooden spoon as you do so. Bring to a boil, stirring all the time. The mixture will thicken very quickly into a homogeneous paste. Quickly pour this paste into the baking dish, smooth over the top with the back of your wooden spoon, cover, and bake for 50 minutes.
3. Serve as is (perhaps stirring in a small slice of butter or some grated cheese) or cool, cover, and refrigerate. Polenta that has cooled will firm up and may be toasted or fried.
4. Cut the coarse stems off the broccoli rabe and wash it well. Bring a large pot of water to a rolling boil. Put 2 teaspoons salt into the water and then add the broccoli rabe. Cover, bring to a boil again, and boil rapidly for 2 minutes, or until just tender. Drain and rinse immediately under cold running water. Drain and set aside until just before eating.
5. Put the oil and garlic into a large frying pan and set over medium heat. When the oil begins to sizzle and the garlic turns a light golden color, put in the broccoli rabe. Sprinkle with about 1/2 teaspoon salt and the chile flakes and stir gently to mix. Turn the heat to low and turn the greens gently until heated through.

butter, salt, broccoli rabe, salt, olive oil, garlic, chile flakes

Taken from www.seriouseats.com/recipes/2009/09/eat-for-eight-bucks-polenta-with-broccoli-rabe-recipe.html (may not work)