So, the inspiration for this recipe came from an awesome blog, Pinch of Yum, but I tweaked it a little bit cause why not. I’ve been having a love affair with sautéed spinach, tomatoes and garlic lately but I really wanted to make broccoli rabe sooooo, perfect time to do so.
I thought this recipe was going to be super fast and easy because it didn’t have a ton of ingredients to it and it just seemed simple. Well, I was wrong, not horribly wrong, but wrong for sure. I think the next time I do it, I’ll have a better handle on it, but I didn’t have a clear cut plan to make this dinner and therefore my kitchen was a mess.
Little things threw me off like – it takes 30 minutes to roast tomatoes. Who knew?! I needed to blanche the rapini. Huh?! How the heck is polenta prepared? Yeah, that came in a weird tube with directions like – “add liquid of choice and microwave”. Be. More. Vague.
I was so happy I had Canon in the kitchen washing pots and pans as I finished with them and neatening up my prep space. I get so frazzled when there is just stuff EVERYWHERE.
Back to blanching rapini. Since it’s such a bitter green, blanching helps take some of that bitterness away. I don’t know if I’ve ever had blanched or non-blanched broccoli rabe before, but in this case I was glad I blanched it. It was just bitter enough.
Finally, I had my tomatoes roasted, my rapini broccoli rabe’d and my onions caramelized, but I forgot the polenta! I followed directions from the inspiration post that said to add a chunk of it to 3 cups of water in a sauce pan. Yeah, no. It was this weird soupy mess. Maybe because it was cooked then packaged? I don’t know. Then I took to the vague directions and put some in a bowl with some milk and microwaved it, stirred, micro, stir… This worked pretty well and is what we went with!
All in all – I put in a lot of work to get this dish together but it turned out delicious! I forgot to add the goat cheese to the polenta, the #1 thing that caught my eye in the original recipe, so we sprinkled it on top and it was probably just as tasty.
|3C cherry tomatoes||Red pepper flakes|
|Head of rapini (Broccoli Rabe)||Water|
|Polenta (or corn grits)||Milk (any kind)|
|½ Yellow onion|
Directions: Preheat oven to 425.
- Rinse tomatoes, pat dry and put on baking sheet. Drizzle with olive oil and roll them around in it a bit. Put in oven to roast for 30 minutes. Halfway through, turn the tomatoes.
- Boil a pot of water, lightly salted. Enough to cover rapini, about half pot.
- While water boils, chop off ends of rapini and cut remaining stalks in half.
- Cut yellow onion in long strips and place in pan with olive oil to caramelize, about 15 minutes.
- Once water is boiled, drop rapini into pot for 1 minute. Keep pushing the greens down into the water.
- Use a slotted spoon to transfer the rapini to an ice bath. (Literally a bowl of water and ice).
- About 10 minutes into onions cooking, add rapini after patting dry.
- Add 3 heaping tablespoons (more/less to your liking) of minced garlic to onions and rapini. Optional – shake on some red pepper flakes. Remove from heat after about 5 minutes or so .
- If using the same polenta mix I did, cut about 1/4 of the tube and cut into small chunks and put in a bowl. Add a little bit of milk, less than 1/4C, and microwave 30s. Mash with fork, then microwave 30s.
- Top polenta with roasted tomatoes, broccoli rabe and sprinkle on goat cheese. Voila!
Inspired by: Pinch of Yum Recipe here