Adapted from Moosewood Collective. Moosewood restaurant new classics. (2001). New York: Clarkson Potter/Publishers. Page 262.
My Comments: Someday I hope to go to the Moosewood Restaurant in Ithaca, New York. This polenta recipe originally calls for corn meal — which is technically what polenta is — I prefer to use the real Italian food product, which is readily available everywhere. The addition of fennel and Parmesan (fresh grated, not the green can!) make this especially tasty with broccoli rabe as the green. Feel like experimenting with greens? Go ahead and try others like kale, escarole, etc.
I love that this is just 2 points! Makes it something I would bring for lunch when I am typically conserving points.
1 bunch of broccoli rabe (or green of choice)
3 cups water
1 cup polenta cornmeal
1/2 tsp salt
1/2 tsp ground fennel seeds (or if you’re adventuresome, use red pepper flakes)
1/2 cup grated Parmesan cheese (optional)
ground black pepper to taste
For sauteing the greens
1 TBSP olive oil
2-3 cloves of garlic, minced
1/4 tsp salt
1. Cut off and discard the tough bottoms of the broccoli rabe stems. Coarsely chop the broccoli rabe, stems and all, to make about 6 cups. Rinse well and set aside to drain.
2. Bring the water to a boil in a large pot and slowly pout in the cornmeal while stirring briskly with a whisk. Break up any lumps that form. Simmer on low heat, stirring frequently until the polenta is thick and tastes done. Stir in the salt, fennel and cheese if you are using it. Add pepper to taste.
3. Meanwhile heat oil in a heavy pan. Add the garlic and salt and saute on medium heat just until the garlic is golden. Add the broccoli rabe, increasing the heat to medium high, and cook stirring frequently for 3 to 5 minutes or until tender. Set aside until the polenta finishes cooking.
4. Serve the polenta with broccoli rabe on top or stirred in.
Makes 4 servings as a main dish. Weight Watcher points = 2 (!).