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    Polenta with Broccoli Rabe and Fried Eggs

    clock-icon40 minutes
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    Pixicook editorial team

    A hearty and comforting dish featuring creamy polenta, sautéed broccoli rabe, and perfectly fried eggs, topped with shavings of Parmigiano-Reggiano.

    Ingredients for Polenta with Broccoli Rabe and Fried Eggs

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Polenta

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Garlic Clove, smashed and peeled

    each

    Substitute chevron-down

    Broccoli Rabe, trimmed

    0 bunches

    Substitute chevron-down

    Red Chile Flakes, large pinch

    pinches

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Parmigiano Reggiano Cheese

    chunk

    Substitute chevron-down

    How to Make Polenta with Broccoli Rabe and Fried Eggs

    1. Prepare Polenta

    Bring 6 cups of water (or broth) to a simmer in a medium pot, adding 1¼ teaspoons of salt and a bay leaf for flavor. Once simmering, slowly whisk in the polenta, stirring frequently to prevent lumps and ensure a smooth texture. Continue simmering until tender, about 15 to 30 minutes. Remove the bay leaf and stir in butter.

    2. Cook Broccoli Rabe

    In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook until golden, about 3 to 5 minutes. Add the broccoli rabe, red chile flakes, and ½ teaspoon of salt. Add ¼ cup of water, cover, and steam for about 13 minutes. If excess liquid remains, continue cooking uncovered until it evaporates.

    3. Fry Eggs

    In a separate skillet, heat the remaining tablespoon of olive oil and fry the eggs to your preferred doneness. Season with salt and freshly ground black pepper.

    4. Assemble and Serve

    Spoon the polenta into bowls, top with broccoli rabe and a fried egg. Finish with shavings of Parmigiano-Reggiano cheese.


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