Creamy polenta is the perfect winter fare, it’s warm, comforting and becomes the ideal rustic meal for a very cold winter day!
Fresh herbs, grated Parmigiano Reggiano and a touch of cream stirred into the polenta makes it so irresistible, you’ll be tempted to eat it straight out of the pan, trust me!
But please try and resist the urge because it tastes even better when it’s spread out all over a platter and then topped with your favorite vegetables.
I used garlicky broccoli rabe, juicy roasted tomatoes and sauteed portobellos to grace the top of mine. I didn’t even have time to plate it, we just grabbed 2 forks and went to town!
Now if you’re feeling like you need just a little more comfort, place a couple of poached eggs on top and let that yolk ooze on out. I guarantee all your senses will be satisfied!
- 1 cup polenta ( I used the quick cook kind)
- 2 cups of chicken broth, or vegetable
- 2 cups water
- 1 tablespoon butter
- ½ cup grated Parmigiano Reggiano
- 2 heaping tablespoons of fresh chopped parsley and basil
- ½ cup of half and half
- drizzle of olive oil
- 3 portobello mushrooms, gills removed and sliced
- 1 bunch of broccoli rabe
- 5 campari tomatoes or several cherry tomatoes
- 2 shallots
- 4 minced garlic
- splash of white wine
- Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
- Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.
- Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
- For the Polenta: Boil water and broth along with the butter, whisk in polenta cook until bubbly and creamy.
- Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
- Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Oh Marie, this polenta looks so delicious and I love how you placed the veggies on top. As usual, you’ve taught me something new to try! Snowing down here, of all things, so I’m in need of some good Italian comfort food such as polenta! Working with Jeni still and it is going wonderfully. Making big changes! Amore, Roz
I came home from work and made this, and let me tell you, it was DEELISH! Husband doesn’t care for polenta, but who cares? More for me!
Made this recipe Sunday for company. It was enjoyed by all. Can’t wait to make it again!!
That’s great Maura, I’m happy!
Linda had some broccoli rabe on her site too. I am craving it! One of my favorite veggies. With polenta, sounds perfect!
LL
Marie – I’m sold. You know it will be on my dinner table this week. You do make vegetables a thing of beauty.
So unique !! I’ve never seen something like that before, but it looks so good 😀 Now i know what to cook tomorrow 😉
Today has been a carb comfort day. Risotto at lunch and pasta for dinner. And I’m still craving that polenta! It looks wonderful. I love all the ingredients! Thank you for Bella’s birthday wishes Marie. It was so nice hearing from you! xo
Magnificent! Lady, what you do with vegetables is amazing. Please keep them coming. The photography is exquisite as well. Makes the beautiful food jump off of the page. Thank you.
WOW!!! If I didn’t already love polenta, your beautiful pictures and mouth watering description sold me!!!
I’m making this for sure!!!
This looks delicious! Especially the poached egg! I think I will attempt it tonight.
Eggs? Broccoli Rabe? Polenta?
What are you doing to me this a.m.?
I have a polenta ricotta recipe on tomorrow. It’s still so cold outside, perfect for polenta!!
xo
Oh, Marie! Isn’t that just the most perfect dish for winter. I love the creaminess of polenta, and to have it mixed with the contrasting taste and textures of the vegetables is just perfect. My husband will wax rhapsodic over the poached egg finish! Brava!
I’ve been wanting to make polenta for the longest time and it looks so good with broccoli rabe.
Marie, There’s nothing I like better than sitting down with a bowl of polenta. Your colorful and delicious toppings take it a step further.
Really delicious recipes. Thanks for sharing…
What a thoroughly enjoyable recipe with the tummy-filling base of polenta!! Somehow extra protein ended appetizingly atop 🙂 ! Great 🙂 !
I love this combination! All of my favorites in one! Your close ups are mouth watering, Marie.
I also made broccoli raab this week. We love it and my son-in-law had a desire for it cooked with sausage. I’ll be posting the recipe later this week so my daughter can make it for him in the future. 🙂
OMG Marie another fantastic meal….gotta go and eat the page !