Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

Ingredients:

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

2 shallots

4 minced garlic

splash of white wine

2 poached eggs (optional)

Directions:

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.