Polenta With Broccoli Rabe

• 1 1/2 pounds broccoli rabe
• 1 tablespoon olive oil
• 2 large cloves garlic, chopped fine
• 1/4 cup raisins, packed
• 1/4 cup pine nuts
• 1/4 teaspoon or more crushed red pepper
• 5 cups water
• 1 cup instant polenta
• 6 tablespoons grated Parmigiano Reggiano
• 1/2 teaspoon salt (optional)

1. Preheat broiler.
2. Cut off and discard tough stems from rabe.
3. Wash thoroughly and drain on paper towels.
4. Cut into one-inch pieces.
5. Heat oil in a nonstick skillet.
6. Saute the garlic for 30 seconds.
7. Stir in rabe and coat with oil.
8. Cook over medium heat until it begins to soften.
9. Stir in raisins, pine nuts and red pepper.
10. Cover and cook 5 to 7 minutes.
11. Meanwhile bring water to a boil, then reduce to a simmer.
12. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken.
13. Do not let mixture become so thick that it cannot be stirred.
14. Stir in the cheese and salt.
15. Stir in rabe and spoon into a shallow baking dish.
16. Place under broiler for about 2 minutes, just until the top begins to brown.
17. Watch carefully.

broccoli rabe, olive oil, garlic, raisins, pine nuts, red pepper, water, instant polenta, salt

Taken from cooking.nytimes.com/recipes/4057 (may not work)