Broccoli Rabe over Polenta

Okie...

So I made this broccoli rabe polenta this week. It was sooo yummy! It was quick because I bought the mix..err I cheat. But either way I felt proud of myself.

Interesting Fact:
Polenta was originally considered a peasant food before the mid 20th century because it was so accessible. Now you can get really creative with it and prepare it with high quality oils and meats. I like it just plain though =)>

Total Time: 30 mins

Ingredients

• 1 cup(s) polenta mix

• 1 cup(s) onion(s), sweet, chopped

• 4 teaspoon oil, olive

• 3 clove(s) garlic, minced

• 1 pounds broccoli rabe, coarsely chopped, or 3 cups coarsely chopped broccoli flowerets

• 3 1/2 ounce(s) pepper(s), red sweet, roasted, rinsed, drained, and chopped

• 1 cup(s) broth, vegetable

• 1 tablespoon cornstarch

• 1/4 cup(s) nuts, pine nuts, or slivered almonds, toasted

Preparation

1. Prepare polenta according to package directions. Cover and keep warm.

2. In a large skillet cook onion in hot oil over medium heat for 4 to 5 minutes or until tender. Add garlic; cook for 30 seconds. Add broccoli rabe. Cook, covered, about 3 minutes or just until tender. (If using broccoli flowerets, cook and stir for 3 to 4 minutes or until crisp-tender.) Stir in roasted red peppers.

3. In a small bowl gradually stir broth into cornstarch; add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. To serve, divide the polenta among 4 dinner plates. Spoon the vegetable mixture over cooked polenta. Sprinkle with toasted nuts.

Nutritional Info (Per serving):

Calories: 394, Saturated Fat: 1g, Sodium: 256mg, Dietary Fiber: 11g, Total Fat: 11g, Carbs: 67g, Cholesterol: 0mg, Protein: 12g

Exchanges: Vegetable: 4, Starch: 2.5, Fat: 2

Carb Choices: 3.5