Polenta Con Verdura (serves 4 or 5)

5 cups water
1 and 1/2 cups Polenta (Italian corn flour, available in gourmet supermarkets or specialty stores - use masa harina or coarse corn meal if Polenta is not available)
1/2 teaspoon sea salt
2 cloves of garlic, pressed or minced
1 bunch broccoli rabe, about 3/4 of a pound, washed, tough stems removed
3 quarts of water with 2 teaspoons of sea salt
8 cloves of garlic, peeled and cut in half
extra virgin olive oil and black pepper for flavoring the dish
cheese of your choice (optional)

1) Combine the 5 cups of cold water, Polenta or corn meal and teaspoon of salt in a large, cast iron, cast iron layered with enamel, reinforced stainless steel, Pyrex or other sturdy saucepan. Whisk until you break up all the lumps, place on a medium flame and bring to a boil, stirring constantly.

When the mixture starts to bubble, add the 2 or 3 cloves of garlic, stir again, lower the flame to a minimum, cover and simmer for 30 to 40 minutes, stirring occasionally.

When the Polenta is cooked, add 2 or 3 tablespoons of olive oil to it and stir to combine, then pour half of it in an 8" by 8" baking dish.

2) While Polenta is cooking, bring the 3 quarts of salted water, garlic halves and trimmed broccoli rabe to a boil. Cook them for 5 minutes, drain, allow them to cool down enough that you can handle them, squeeze them to remove all water, chop them up a bit and set aside, after dressing them with a couple of tablespoon of olive oil and black pepper to taste.

3) Arrange the cooked broccoli rabe in one even layer on top of the first layer of Polenta, then pour the remaining Polenta on top of them. While the dish is still hot, top with cheese, if you like and allow it to cool down until set.

Reheat 15 to 20 minutes, in a preheated 350 oven, before serving.

Choose a sharp knife to cut the Polenta and keep dipping it in cold water after cutting a slice, to prevent it from getting sticky. Arrange a few slices on individual plates and serve as a side dish to a hearty meal, instead of bread or pasta.

For a more impressive finale, use half Polenta and half white grits, thereby creating an interesting visual effect by making the two layers of corn meal two different colors. Remember, however, that you will have to cook the Polenta and grits in two separate pans and that cutting the corn meal amount in half may require some measuring adjustment.

Learn more about this author, Roberta Maria Atti.
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