Best Soft Polenta With Pancetta And Broccoli Rabe Recipes

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POLENTA WITH BROCCOLI RABE



Polenta with Broccoli Rabe image

Good side dish

Provided by barbara lentz

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 6

1 6 oz box polenta
1/4 c grated parmesan cheese
1 Tbsp olive oil
4 clove garlic minced
1 bunch broccoli rabe chopped
1/2 c mozzarella cheese grated

Steps:

  • 1. Cook the polenta according to package directions. Remove from heat and stir in the Parmesan cheese. Set aside. Preheat oven to 400 degrees
  • 2. Add oil to a skillet. Add the garlic and cook 1 minute. Add the broccoli rabe and simmer 5 minutes. Place the polenta in a baking dish top with the broccoli rabe and then top with cheese and bake about 10 minutes

SOFT POLENTA



Soft Polenta image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina or Telme
1/4 cup freshly grated Parmesan, plus extra for dusting

Steps:

  • In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
  • To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
  • The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.

SHELLS WITH BROCCOLI RABE & PANCETTA



Shells with Broccoli Rabe & Pancetta image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

POLENTA WITH BROCCOLI RABE



Polenta With Broccoli Rabe image

Provided by Marian Burros

Categories     dinner, easy, lunch, weekday, main course, side dish

Time 35m

Yield 4 servings as main dish or 8 as a side

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams

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