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
  • 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
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
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/02/creamy-warm-polenta-with-broccoli-rabe-mushrooms-and-roasted-tomatoes.html