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close up of a plate of polenta with broccoli rabe and white beans with a gold fork
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Polenta with Garlicky Broccoli Rabe and White Beans

Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 3 Servings
Author: Megan Calipari

Ingredients

For the Polenta

  • 1 ½ Cup Water
  • 1 ½ Cup Vegetable Stock
  • 1 Cup Polenta
  • 1 tablespoon Nutritional Yeast Optional
  • Black Pepper

For the Broccoli Rabe with White Beans

  • 1 Bunch Broccoli Rabe, trimmed
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 Large Cloves of Garlic, thinly sliced
  • ½ Cup Vegetable Stock
  • 3 tablespoon Chopped Sun Dried Tomatoes
  • Pinch Red Pepper Flake
  • Zest of 1 Lemon
  • 1 15oz Can of White Beans, drained and rinsed I used northern beans
  • 1 ½ teaspoon Lemon Juice
  • Salt and Black Pepper to Taste

Instructions

For the Polenta

  • Bring water and vegetable stock to a boil a medium sauce pan. While whisking constantly, stream the polenta in. Reduce heat and simmer polenta, stirring constantly for 7 minutes.
  • Stir in nutritional yeast and some freshly ground black pepper, cover the pot with a lid and set aside while you proceed with the recipe.

For the Broccoli Rabe

  • Separate the larger broccoli looking pieces from the parts of the broccoli rabe that are just greens. The larger pieces take a bit longer to cook.
  • Heat olive oil in a large skillet over medium heat. Add garlic and sauté, stirring frequently until it just starts to brown.
  • Add the larger broccoli-like pieces of the broccoli rabe, the vegetable stock, sun dried tomatoes, and red pepper flake. Stir, reduce heat to medium low and place a lid over the pan for 4 minutes.
  • After 4 minutes has elapsed, remove the lid, add the greens part of the broccoli rabe and lemon zest. Return the lid for 3 minutes or until the greens have wilted.
  • Remove the lid once more and stir in the lemon juice, white beans and a pinch of salt and pepper. Remove from heat.

To Plate

  • If your polenta has gotten too thick in the time that it took to make the broccoli rabe, return it to low heat and add an additional ¼ Cup of vegetable stock to loosen it up. It should be a porridge texture.
  • Ladle some polenta onto a plate and top it with the broccoli rabe and white bean mixture, being sure to get some of the flavorful juice from the bottom of the pan. Serve.