Polenta with Broccoli Rabe and Toasted Garlic

This light version of polenta is the new “IT” in my kitchen. Hey, can you make “IT” tonight again and again? This polenta used vegetable stock, and parmesan cheese and Greek yogurt to give it body and flavor. No cream necessary!

I also add a tomato stew as a topping from which I use in a previous recipe for Zucchini Zoodles with Stewed and Fresh Tomatoes. Refer to that recipe for the stewed tomato portion. I loved it so much I wanted to add it to everything and its great on this polenta.


Makes 6 servings

For the Polenta

  • 1 cup
    coarse grain polenta
  • 5 cups
    vegetable stock
  • ¼ cup
    Greek yogurt
  • 1 tsp
    sea salt
  • ¼ cup
    parmesan cheese

For the Broccoli Rabe

To Make the Polenta

Samantha Binkley