Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping

Why this recipe works:

For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we were looking for. A pinch of baking soda cut cooking time… read more

For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we were looking for. A pinch of baking soda cut cooking time in half and eliminated the need for stirring, giving us the best quick polenta recipe.

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Makes enough for 4 servings

Ingredients

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