| BROCCOLI RAAB POLENTA |
½ pound broccoli raab
Salt
3 cups water
Olive oil
½ cup quick-cooking corn grits
½ cup stone-ground yellow cornmeal
Oil an 8x8-inch baking dish and bring a large pot of salted water to a
boil. Cut off any large stems from the broccoli raab. Blanch the broccoli
raab, uncovered, for about 5 minutes, or until it is bright green and
tender. Drain, and when cool enough to handle, chop it fine. There
should be about 1 cup.
Bring the water to a boil in a medium saucepan. Add ½ tsp. salt and 1
Tbsp. oil. Gradually whisk in the corn grits and cornmeal in a slow,
steady stream, to prevent the polenta from becoming lumpy. Crush any
lumps against the side of the pot with a wooden spoon. When the
polenta is bubbling gently, reduce the heat and cook for 15 to 20
minutes, stirring often with a wooden spoon to prevent sticking. When
the polenta is cooked, it will pull away from the side of the pot when
drawn with a wooden spoon. Turn off the heat and taste for salt.
Mix the broccoli raab into the polenta, and pour the mixture into the
baking dish. Cool for at least 45 minutes, or cover and refrigerate up to
3 days.
Preheat the oven to 375 degrees. Cut the cooled polenta into 4
squares and cut each square into 2 triangles. Set the triangles on a
parchment-covered baking sheet and brush the surface of each triangle
with olive oil. Bake for 30 to 40 minutes or until the polenta is golden.
From The Voluptuous Vegan