WHY THIS RECIPE WORKS Broccoli rabe, sun-dried tomatoes, garlic, and red pepper flakes combine to make a savory, intensely flavored topping for sweet, nutty polenta. We reduced the polenta’s usual long cooking time by adding baking soda, which softened the outer layer of the grains. The baking soda also encouraged the polenta to release its starch uniformly, creating a creamy consistency and soft texture with minimal stirring. Parmesan cheese and butter stirred in at the last minute, along with toasted pine nuts sprinkled on top, finished the dish in a satisfyingly rich way. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. If the polenta bubbles or sputters even slightly after the first 10 minutes, lower the heat.

Serves 4

TOTAL TIME: 1 hour

INGREDIENTS

• 7½ cups water
• Salt and pepper
• Pinch baking soda
• 1½ cups coarse-ground cornmeal
• 4 ounces Parmesan cheese, grated (2 cups)
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• ½ cup oil-packed sun-dried tomatoes, chopped coarse
• 6 garlic cloves, minced
• ½ teaspoon red pepper flakes
• Salt
• 1 pound broccoli rabe, trimmed and cut into 1½-inch pieces
• ¼ cup chicken or vegetable broth
• ¼ cup grated Parmesan cheese, plus extra for serving
• 3 tablespoons pine nuts, toasted

INSTRUCTIONS

1. Bring 7½ cups of water to a boil in a large saucepan. Stir in 1½ teaspoons of salt and a pinch of baking soda.
2. While whisking constantly, slowly pour 1½ cups of coarse-ground cornmeal into the boiling water. Bring the mixture to a boil, then reduce the heat to the lowest setting and cover.
3. After 5 minutes, whisk the polenta to smooth out any lumps that may have formed, about 15 seconds. Make sure to scrape down the sides and bottom of the pan. Cover and continue to cook, without stirring, until the polenta grains are tender but slightly al dente, about 25 minutes. The polenta should be loose and barely hold its shape. It will continue to thicken as it cools.
4. Meanwhile, in a 12-inch nonstick skillet over medium-high heat, cook 3 tablespoons of extra-virgin olive oil, ½ cup of chopped coarse oil-packed sun-dried tomatoes, 6 minced garlic cloves, ½ teaspoon of red pepper flakes, and ½ teaspoon of salt until the garlic is fragrant and slightly toasted, about 1½ minutes.
5. Add 1 pound of trimmed and cut into 1½-inch pieces broccoli rabe and ¼ cup of chicken or vegetable broth to the skillet. Cover and cook until the broccoli rabe turns bright green, about 2 minutes. Uncover and continue to cook, stirring frequently, until most of the broth has evaporated and the broccoli rabe is just tender, 2 to 3 minutes. Season with salt to taste.
6. Remove the polenta from the heat, stir in 2 cups of grated Parmesan cheese and 2 tablespoons of unsalted butter, and season with salt and pepper to taste. Let sit, covered, for 5 minutes.
7. Spoon the broccoli rabe topping over individual portions of polenta and sprinkle with grated Parmesan and 3 tablespoons of toasted pine nuts. Serve, passing extra Parmesan separately.