We could eat this combination of gorgonzola, dark greens, and polenta pretty much every day of the week. Our Otto File Yellow Corn Polenta lends an underlying jot of creaminess to the already creamy sauce and beans. The gorgonzola cream sauce reheats well — when you’re ready to warm it back up again, reheat it in a saucepan under medium low with a splash of half-and-half.
Polenta with Broccoli Rabe, White Beans and Gorgonzola Cream Sauce
Lightly adapted from Vegetarian Suppers from Deborah Madison’s Kitchen
For the polenta:
- 1 cup Community Grains Otto File Corn Polenta Integrale
- 5 cups water
- 3/4 tsp salt
- 1 cup Parmesan cheese, freshly grated (optional)
For the broccoli rabe:
- 1 large bunch of broccoli rabe or other dark greens, chopped roughly into bite-sized pieces
- 1/4 cup chopped parsley
- 1/2 yellow onion, diced
- 1 Tbsp of olive oil
- 1 garlic clove
- 1 1/2 cup cannellini beans (freshly cooked or canned ones are fine, drained and rinsed)
For the gorgonzola cream sauce
- 5 oz gorgonzola
- 1 medium clove of garlic, minced
- 1 cup half-and-half or milk
- 1 tsp rosemary leaves, dried (or 2 tsp fresh, minced)
- Make the polenta: mix the polenta and water in a 2-quart roasting dish. Bake in a 375º F oven for 1 hour and 20 minutes, checking and stirring after about 1 hour or so to see if it’s going dry. After the hour and 20 minutes are up, it should be wonderfully creamy (it will actually be fairly smooth after an hour, but that extra twenty minutes do make a difference). If it’s too wet, raise the heat to 400 and bake until it’s thickened. Season to taste with salt and pepper, and stir in the cheese if using.
- A little before the polenta’s ready, start the greens: heat the olive oil in a large saute pan under medium heat and saute the onions for a few minutes until soft. Stir in the garlic, then add in the chopped greens and 1/2 a teaspoon of salt. Toss to coat in the oil so that the greens have begun to collapse and wilt.
- Splash in half a cup of water (or use the bean broth if you’ve cooked your own). Cover and let simmer under medium-low heat until nicely tender, about 5 minutes, or longer if the stems are tough or thick. There should still be some sauce.
- While the greens are simmering, start the cream sauce in a small saucepan. Heat the milk or half-and-half under medium heat, and crumble the gorgonzola into the pot. Add in the garlic and rosemary and heat until all the cheese is melted.
- Stir in the cooked, drained beans into the greens, and season with salt and pepper.
- Spoon the polenta onto plates or bowls, lavish with beans and greens and cheese sauce, and dig in!