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Ingredients

• 1 cup  quick-cooking polenta mix
• 1 cup  Vegetable Stock (recipe, page 18) or canned vegetable broth
• 1 tablespoon  cornstarch
• 1 cup  chopped sweet onion (such as Vidalia or Walla Walla)
• 4 teaspoons  olive oil
• 3 cloves  garlic, minced
• 1 pound  broccoli rabe, coarsely chopped (about 7 cups), or 3 cups coarsely chopped broccoli flowerets
• 1/2 of a 7-ounce jar (1/2 cup)  roasted red sweet peppers, rinsed, drained, and chopped
• 1/4 cup  pine nuts or slivered almonds, toasted

Description

Broccoli Rabe (also Raab Or Rapini) Is Leafy Green And Related To Cabbages And Turnips. Popular In Italian Cooking, It Has Mildly Bitter Flavor And Crunchy Texture That Contrasts With The Creaminess Of Polenta In This Recipe.

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