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Polenta with Broccoli Rabe and Beans

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Servings: Serves 4

Cook Time: 43 minutes

Prep Time: 25 minutes


5 cups water (Polenta)
1/4 tsp. salt, or to taste (Polenta)
3/4 cup corn grits or polenta (Polenta)
1/4 cup cornmeal (Polenta)
1 Tbsp. unsalted butter (Polenta)
1 bunch broccoli rabi, rinsed, ends trimmed, and cut into 1-inch pieces (include stems, leaves, and small florets) (Broccoli Rabe Sauce)
1 Tbsp. olive oil (Broccoli Rabe Sauce)
1 shallot, thinly sliced (Broccoli Rabe Sauce)
3 garlic cloves, minced (Broccoli Rabe Sauce)
1/4 to 1/2 tsp. red pepper flakes (Broccoli Rabe Sauce)
1 (28-oz.) can whole tomatoes, drained (Broccoli Rabe Sauce)
1 (15-oz.) can pinto beans, rinsed and drained (Broccoli Rabe Sauce)
1/2 cup grated cheddar cheese, for sprinkling


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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 430 kcal (22%)
Calories from Fat 108
Total Fat 12 g (18%)
Saturated Fat 5 g (25%)
Cholesterol 20 mg (7%)
Sodium 850 mg (35%)
Total Carbohydrates 62 g (21%)
Dietary Fiber 8 g (32%)
Protein 17 g (28%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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