Broccoli Rabe with Polenta and Fried Eggs
By America's Test KitchenPublished on October 28, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups water ¾ cup instant polenta 2 ½ ounces Parmesan cheese, grated (1¼ cups), divided½ cup oil-packed sun-dried tomatoes, chopped coarse1 teaspoon table salt, divided½ teaspoon pepper, divided5 tablespoons extra-virgin olive oil, divided1 pound broccoli rabe, trimmed and cut into 1-inch pieces1 garlic clove, minced¼ teaspooon red pepper flakes 4 large eggs
Before You Begin
Pecorino Romano cheese can be substituted for the Parmesan.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Bring water to boil in large saucepan over high heat. Whisk in polenta; reduce heat to medium-low; and cook until thickened, about 3 minutes. Off heat, stir in 1 cup Parmesan, tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper. Cover to keep warm.
- Brush rimmed baking sheet with 1 tablespoon oil. Toss broccoli rabe, garlic, pepper flakes, ¼ teaspoon salt, and 3 tablespoons oil together in bowl; transfer to prepared sheet. Broil broccoli rabe until most leaves are lightly charred and stems are crisp-tender, about 5 minutes, tossing halfway through broiling. Tent with foil.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Crack eggs into skillet and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit for 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Serve polenta with broccoli rabe and eggs, sprinkling individual portions with remaining ¼ cup Parmesan.
Time
30 minutesYield
Serves 4Ingredients
3 cups water
¾ cup instant polenta
2 ½ ounces Parmesan cheese, grated (1¼ cups), divided
½ cup oil-packed sun-dried tomatoes, chopped coarse
1 teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 garlic clove, minced
¼ teaspooon red pepper flakes
4 large eggs
Ingredients
3 cups water
¾ cup instant polenta
2 ½ ounces Parmesan cheese, grated (1¼ cups), divided
½ cup oil-packed sun-dried tomatoes, chopped coarse
1 teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 garlic clove, minced
¼ teaspooon red pepper flakes
4 large eggs
Ingredients
3 cups water
¾ cup instant polenta
2 ½ ounces Parmesan cheese, grated (1¼ cups), divided
½ cup oil-packed sun-dried tomatoes, chopped coarse
1 teaspoon table salt, divided
½ teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 garlic clove, minced
¼ teaspooon red pepper flakes
4 large eggs
Why This Recipe Works
Creamy polenta provided a savory bed for broiled broccoli rabe, and the Italian-inspired flavors of sun-dried tomatoes and garlic suited both elements. A fried egg on top made it a hearty dinner in a bowl.
Before You Begin
Pecorino Romano cheese can be substituted for the Parmesan.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Bring water to boil in large saucepan over high heat. Whisk in polenta; reduce heat to medium-low; and cook until thickened, about 3 minutes. Off heat, stir in 1 cup Parmesan, tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper. Cover to keep warm.
- Brush rimmed baking sheet with 1 tablespoon oil. Toss broccoli rabe, garlic, pepper flakes, ¼ teaspoon salt, and 3 tablespoons oil together in bowl; transfer to prepared sheet. Broil broccoli rabe until most leaves are lightly charred and stems are crisp-tender, about 5 minutes, tossing halfway through broiling. Tent with foil.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Crack eggs into skillet and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit for 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Serve polenta with broccoli rabe and eggs, sprinkling individual portions with remaining ¼ cup Parmesan.
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