Easy Parmesan Polenta with Broccoli Raab, Sun-Dried Tomatoes and Pine Nuts
Easy Parmesan Polenta
1/3 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
Salt
1 pound broccoli raab, trimmed and cut into 11/2inch pieces
1/4 cup low-sodium chicken broth
Easy Parmesan Polenta
7½ cups water
Salt and pepper
Pinch baking soda
1½ cups coarse-ground cornmeal
2 ounces (1 cup) good-quality parmesan cheese, grated
1 tablespoon unsalted butter
2 tablespoons pine nuts, toasted, for garnish
For the polenta: Bring water to boil in heavy-bottomed 4quart saucepan over medium-high heat. Stir in ½ teaspoon salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Cover and reduce heat to lowest possible setting.
Cook for 5 minutes, then whisk polenta to smooth out any lumps, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until polenta is tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)
Off heat, stir in parmesan and butter and season with salt and pepper to taste. Let sit, covered, for 5 minutes before serving.
For the topping: Heat sun-dried tomatoes, garlic, oil, pepper flakes, and ¼ teaspoon salt in 12inch nonstick skillet over medium-high heat, stirring often, until garlic is fragrant and slightly toasted, about 1½ minutes. Add broccoli raab and broth, cover, and cook until broccoli raab turns bright green, about 2 minutes.
Uncover and cook, stirring often, until most of broth has evaporated and broccoli raab is just tender, 2-4 minutes. Season with salt to taste. Serve over polenta, sprinkling individual portions with pine nuts.
Serves four as a main dish; eight as a side dish
@Recipe nutrition:Nutrition values per side-dish serving: 190 calories, 7 g fat (2.5 g saturated), 26 g carbohydrates, 2 g fiber, 7 g protein, 10 mg cholesterol, 380 mg sodium.
Nutrition values per main-dish serving: 380 calories, 15 g fat (5 g saturated), 52 g carbohydrates, 4 g fiber, 14 g protein, 20 mg cholesterol, 760 mg sodium.
“Light & Healthy 2012” by the editors of America’s Test Kitchen (America’s Test Kitchen)