Broccolini and White Beans with Polenta
I had a good farmers market haul on Sunday, so this week we have two recipes in a row.
You can substitute broccoli rabe for broccolini, and couscous for polenta. I cooked this with broccolini and polenta, but I actually recommend pairing broccolini with couscous or broccoli rabe with polenta. If you're like me, and can neverremember the difference between broccolini and broccoli rabe, see here.
2 tablespoons olive oil
5 cloves garlic, chopped
1 1/2 cups chicken broth
1 bunch broccoli rabe or broccolini
1 can white cannellini beans, rinsed and drained
1 cup uncooked polenta, prepared according to package instructions (about 4 cups cooked)
1/4 cup grated Parmesan cheese
1. Heat the oil in a skillet over medium-low heat. Add the garlic and crushed red pepper and cook, stirring continuously, two minutes or until tender.
2. Increase the heat to high. Add the broth and bring to a boil. Reduce the heat to low. Add the broccoli rabe and cook for eight minutes or until tender. Stir in the beans and cook until heated through. Season to taste.
3. Divide the polenta between four bowls. Spoon the broccoli rabe mixture over the polenta. Sprinkle with the cheese.
The recipefrom which this is modified claims that the entire ingredient list costs about $6.50. I already had the polenta, garlic and cheese in my kitchen, so I'm not exactly sure how the math pans out, but I'm pretty sure it's less than $10.00.