This recipe uses a solid America's Test Kitchen trick: The bit of baking soda helps to soften the cornmeal's endosperm, and that cuts the cooking time.
Serve with a dry white wine.
Creamy Parmesan Polenta With Broccoli Rabe
3 1/4 cups water
Kosher salt
Small pinch baking soda
3/4 cup coarsely ground cornmeal/grits (polenta)
2 ounces freshly grated parmesan cheese, plus more for serving
1 tablespoon unsalted butter
Ground black pepper
2 tablespoons pine nuts
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
8 ounces broccoli rabe, cut into 1 1/2-inch pieces
2 or 3 tablespoons chicken broth
Bring the water to a boil in a medium saucepan over medium-high heat. Stir in about 3/4 teaspoon salt and baking soda. Stirring or whisking constantly, gradually add the cornmeal. The mixture will start to bubble; this should take a little more than 1 minute. Reduce the heat to low and cover and cook 5 minutes. Whisk polenta to smooth out any lumps that may have formed, making sure to scrape down the sides of the pan. Cover and cook for 20 minutes more; the polenta should be loose, barely holding its shape. It will continue to thicken as it cools. Remove from the heat; stir in the cheese and butter until well incorporated. Season lightly with pepper. Let stand, covered, for 5 minutes.
Meanwhile, toast the pine nuts in a medium skillet over medium-low heat until fragrant and lightly browned, shaking the pan often to avoid scorching. Transfer to a plate.
Combine the oil, garlic, sun-dried tomatoes, crushed red pepper flakes and season lightly with salt (in the same skillet you used for the pine nuts) over medium-high heat. Cook, stirring frequently, for about 30 seconds or until the garlic is fragrant and lightly toasted but not burnt.
Add the broccoli rabe and broth; cover and cook for 1 to 2 minutes, then uncover and cook for a few minutes, just until the broccoli rabe is tender and the liquid has been absorbed. Season lightly with salt.
Divide the warm polenta between bowls. Top with equal portions of the vegetable mixture and the toasted pine nuts. Serve right away.
Makes 2 servings.
Adapted from The How Can It Be Gluten-Free Cookbook from the editors of America's Test Kitchen
Food on 09/17/2014