Layered Polenta With Broccoli Rabe

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This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Layered Polenta With Broccoli Rabe Polenta pasticciata vegetariana Wine Pairing: Young Sangiovese Makes 6 to 8 main course or 10 to 12 appetizer servings Soft-cooked polenta is often served as a side dish to sauced main courses. But when it is cooled and allowed to firm up, it can be sliced into slabs that can be layered with tomato sauce and mozzarella, just like lasagna. Some people like to serve this as a vegetarian main course, but we also serve it cut into small portions as an appetizer. Either way, “polenta as lasagna” is virtually unknown in America, and always sparks a conversation about how delicious it is! The broccoli rabe filling is wonderful, but consider other vegetables like grilled eggplant, sautéed mushrooms, or steamed and squeezed-dry spinach. For the Polenta Extra-virgin olive oil, for oiling the …

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