Polenta With Broccoli Rabe Recipe - Cooking Index
Polenta With Broccoli Rabe Recipe - Cooking Index
| 1 | Box polenta - (6 oz) | |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Olive oil |
| 3 | Garlic cloves - minced | |
| 1 | Broccoli rabe - cleaned, and | |
| Coarsely chopped - (abt 8 cups) | ||
| 1/4 teaspoon | 1.3ml | Crushed red pepper flakes |
| 4 | Part skim mozzarella cheese - (1 oz ea) |
Spray an 8-inch square baking pan with nonstick cooking spray.
Prepare the polenta according to package directions. Remove from the heat and stir in the Parmesan cheese and black pepper. Pour the polenta into the pan and cool 10 minutes. Refrigerate, covered, until firm, at least 2 hours.
Preheat the oven to 400 degrees.
In a large saucepan, heat the oil. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the broccoli rabe and pepper flakes. Reduce the heat and simmer, covered, stirring as needed, until the broccoli rabe is tender, 10 to 12 minutes.
Cut the polenta into 4 squares and place on a baking sheet. Divide the broccoli rabe among the polenta squares; top each with a slice of mozzarella cheese. Bake until heated through and the cheese is melted, 8 to 10 minutes.
This recipe yields 4 servings.
Per Serving: 284 Calories, 10 g Total Fat, 4 g Saturated Fat, 20 mg Cholesterol, 295 mg Sodium, 35 g Total Carbohydrate, 6 g Dietary Fiber, 16 g Protein, 356 mg Calcium.
Serving Provides: 2 Breads, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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