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Greens & Soft Polenta


1 bunch of broccoli rabe

1 Tablespoon olive oil

2-3 garlic cloves, minced or pressed

1/4 teaspoon salt

Ingredients for Polenta:

3 cups water

1 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon ground fennel seeds (I don’t care for fennel, so I didn’t add this)

1/2 cups grated Parmesan cheese

ground black pepper to taste


Cut off and discard the tough bottoms of the broccoli rabe  stems.  Coarsely chop the broccoli rabe, stems and all, to make about 6 cups.  Rinse well and set aside in a colander to drain. 

Bring the water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon.  Break up any lumps that form.  Simmer on low heat, stirring frequently, until the polenta is thick and tastes done.  Stir in the salt, fennel, and the cheese, if using.  Add pepper to taste.

Meanwhile, heat the oil in a heavy pan.  Add the garlic  and salt and saute on medium heat just until the garlic is golden.  Add the broccoli rabe, increase the heat to medium-high, and cook, stirring frequently, for 3-5 minutes or until tender.  Set aside until the polenta is done. 

Serve the polenta in a bowl with the broccoli rabe on top or stirred in. 

*This recipe is from Moosewood Restaurant New Classics*



Honey Cornbread

This is an amazing cornbread recipe to try for your next chili night, especially if you have delicious, local honey from the farmer’s market.