Polenta with Broccoli Rabe, Sundried Tomatoes and Pine Nuts

This is another yummy recipe from Cooks Illustrated. This is my second time making it. The first time we had so much polenta left over that I put what was left in a pie plate and we used it as a side dish for my whole family (parents and sister included) the next night and still had some leftover. This time I made 1/2 of the polenta (not reflected in the recipe) and it seemed just the right ratio for a hearty vegetarian meal. The great part is that it is really easy and only requires about a half hour in the kitchen. It is surprisingly rich and filling.

7 1/2 C. Water
1 1/2 tsp. Salt
Pinch baking soda
1 1/2 C Coarse-Ground Cornmeal
2 Tbsp. Unsalted Butter
2 C. Grated Parmesan
3 Tbsp. Olive Oil
6 cl. Garlic, pressed
1/4 tsp. Crushed Red Pepper
1/2 C. Sundried tomatoes, drained and chopped
1/2 tsp. Salt
1 lb. Broccoli Rabe or Broccolini, cut into 1 1/2 inch pieces
1/4 C. Low-sodium Chicken Broth

Bring water to boil in large saucepan over med-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream while stirring. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting (use smallest burner) and cover.

After 5 minutes, whisk polenta to smooth out any lumps, about 15 seconds. Cover and continue to cook, without stirring, until grains of polenta are tender and slightly al dente, about 25 minutes. Polenta will be loose, but will thicken as it cools.

Remove from heat, stir in butter and parmesan, and season to taste with black pepper. Let stand, covered, for 5 minutes.

Meanwhile, heat oil, garlic, red pepper, sun-dried tomatoes, and salt in large skillet over med-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1 1/2 minutes. Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes. Uncover and cook, stirring frequently, until most of broth has evaporated and rabe is just tender 2-3 minutes. Season to taste with salt. Serve over polenta, sprinkling individual portions with pine nuts.