Polenta with Broccoli Rabe

Polenta with Broccoli Rabe with Fried Eggs

for

with Fried Eggs

Prep Time: 45 mins Calories: (per serving)640

Vegetarian

Gluten Free

Contains Dairy

Contains Eggs

Mild Spice

Creamy polenta provides a savory bed for broiled broccoli rabe and an Italian flavor profile suits both elements. Add a fried egg on top and it's a hearty and delicious dinner. A pinch of baking soda helps the cornmeal break down so it cooks much faster. Test your broiling skills with this recipe - but keep an eye on the broccoli rabe as it cooks, the leaves can brown very quickly! Get cooking so you can get enjoying, Wisconsinites!

Seasonings include salt, pepper, and crushed red pepper.

Read through the entire recipe prior to cooking.

USDA recommends cooking eggs* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Cook Polenta

Photo based on 2-serving recipe

Cook Polenta

Bring

7 1/2

cups water to boil in pot over medium-high heat

Stir in baking soda and

dash of

1 teaspoon

salt

Slowly pour cornmeal into water while whisking

Bring to boil

Reduce to low heat, cover, cook until cornmeal is tender, stirring occasionally, ~30 minutes

Prep Vegetables

Photo based on 2-serving recipe

Prep Vegetables

While polenta cooks, turn on broil setting in oven

Wash and dry all produce

Trim and discard 1 inch of broccoli rabe stems

Cut broccoli rabe tops (leaves and florets) from stems, then cut stems into 1 inch pieces (keep tops whole)

Grate Parmesan cheese

Chop sun-dried tomatoes

Mince garlic

Broil Broccoli Rabe

Photo based on 2-serving recipe

Broil Broccoli Rabe

Coat baking sheet with 1 tablespoon olive oil

Combine crushed red pepper, most of remaining olive oil, garlic, and dash of salt in small bowl, mix

Transfer broccoli rabe to baking sheet (keeping leaves and stems separate) and pour mixture over broccoli rabe, toss leaves and stems to coat

Broil broccoli rabe on top shelf until half of leaves are well browned, 2-3 minutes

Using tongs, toss to expose unbrowned leaves, return to oven and broil 2-3 minutes more

Remove broccoli rabe from heat

Finish Polenta

Photo based on 2-serving recipe

Finish Polenta

When polenta is done cooking, remove from heat

Stir in Parmesan cheese, sun-dried tomatoes, and salt and pepper to taste

Cover and let sit for 5 minutes

Fry Eggs

Photo based on 2-serving recipe

Fry Eggs

Coat

small

frying pan/skillet with remaining olive oil, bring to medium-high heat

Crack eggs into skillet, cover and cook for 1 minutes

Remove from heat and let sit for 1 minute for runny yolks (white around eggs of yolk will be barely opaque)

Tip:Cook for 1-2 minutes longer for more well-done eggs, if desired

Plate

Serve polenta with broccoli rabe

Top with fried egg

Enjoy!

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