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GREEK YOGURT POLENTA BOWLS WITH BROCCOLI RABE.

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Ingredients
  

Greek Yogurt Polenta

  • 3 3/4 cups water
  • generous pinch baking soda
  • 3/4 teaspoon sea salt
  • 3/4 cup polenta
  • 1/4 cup Greek yogurt

Chili-Garlic Broccoli Rabe

  • 3 leaves large stalks broccoli raab (about 20-30 and stems plus florets)
  • 2 teaspoons olive oil
  • 1 clove large garlic very thinly sliced, divided
  • 1/4 teaspoon red chili flakes plus more for garnish
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon flaky sea salt
  • grated parmesan cheese for garnish

Instructions
 

  • Bring water, baking soda, and sea salt to a boil. Pour in polenta and return to a boil, stirring continuously. Once it boils, reduce heat to lowest setting and cover pot. Cook another 25 minutes, then remove from heat, stir in yogurt, cover, and set aside.
  • In a non-reactive frying pan, heat 2 teaspoons olive oil over medium heat. After a minute, test oil heat with a drop of water. When it sizzles, add half of the thinly sliced garlic. Ensure the garlic fries in a single layer. When golden brown at the edges, remove garlic chips from oil and set aside.
  • Add broccoli rabe leaves, stems, and florets, red chili flakes, lemon juice, and sea salt, and remaining garlic. Toss to coat evenly, and continue to cook over medium heat until stems become bright green and tender. A bit of charring on the leaves is fine, but make sure that most are still vibrant. Remove from heat and serve immediately, atop polenta, sprinkled with extra red chili flakes and grated parmesan cheese.