Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes
1 cup polenta ( I used the quick cook kind)
2 cups of chicken broth, or vegetable
2 cups water
2 ½ tsp Vines & Braches Butter Extra Virgin Olive Oil
1/2 cup grated Parmigiano Reggiano
2 heaping tablespoons of fresh chopped parsley and basil
1/2 cup of half and half
drizzle of Vines & Branches California Mission Organic Olive Oil
3 portobello mushrooms, gills removed and sliced
1 bunch of broccoli rabe
5 campari tomatoes or several cherry tomatoes
4 minced garlic
splash of white wine
2 poached eggs (optional)
Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.
Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
For the Polenta: Boil water and broth along with the butter olive oil, whisk in polenta cook until bubbly and creamy.
Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano
Lay poached eggs on top.