1. Bring water and salt to a boil in a heavy-bottom, medium saucepan to cook polenta. Whisk in grits and cornmeal, stirring constantly to prevent lumps. Cook over low heat, stirring frequently for about 20 minutes. Cover pot about halfway through cooking, but continue to stir occasionally to prevent polenta from sticking. After 20 minutes, polenta will be thick, but pourable. Add butter and, if desired, additional salt to taste. The polenta should have a texture similar to thin mashed potatoes. If desired, it can be made in advance, then cooled, cut into squares, and reheated.

2. While polenta cooks, prepare sauce. Bring 6 cups of water to boil in a large saucepan. Add broccoli rabe to boiling water, cover, and boil for 3 minutes. (Do not overcook; it will turn mushy.) Remove to a colander to drain. Rinse with cold water and set aside.

3. Heat olive oil in a skillet over medium heat and sauti shallot for 3 minutes. Add garlic and red pepper flakes and cook 1 minute. Break apart tomatoes (by squeezing through your fingers or pressing with a fork and knife in the can after draining) and add along with pinto beans. Simmer for 5 to 7 minutes. Just before serving, add broccoli rabe to reheat.

4. To serve, divide polenta among 6 plates. Spoon tomato-rabe mixture around polenta. Sprinkle grated cheese on top of each dish. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2007