Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

creamy polenta

Creamy polenta is the perfect winter fare, it’s warm, comforting and becomes the ideal rustic meal for a very cold winter day!

creamy polenta

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!

creamy polenta

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.

creamy polenta

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!

poached egg

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!

Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

Ingredients

  • 1 cup polenta ( I used the quick cook kind)
  • 2 cups of chicken broth, or vegetable
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 cup grated Parmigiano Reggiano
  • 2 heaping tablespoons of fresh chopped parsley and basil
  • 1/2 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

Instructions

  1. Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
  2. 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.
  3. Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
  4. For the Polenta: Boil water and broth along with the butter, whisk in polenta cook until bubbly and creamy.
  5. Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
  6. Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano
http://www.prouditaliancook.com/2013/02/creamy-warm-polenta-with-broccoli-rabe-mushrooms-and-roasted-tomatoes.html

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