Rapini with Polenta

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Rapini with Polenta

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Ingredients

Adjust Servings:
For the polenta:
1 pinch Rock salt
6 cups Water
2 cups Cornmeal
For the rapini:
2 tablespoons Olive oil
1 teaspoon Garlic paste
1 tablespoon (paste or minced) Ginger
1 tablespoon Red chili paste
1 cup Tomato sauce
1 pinch Sea salt
1 bunch Rapini
1 tablespoon Non-dairy Parmesan-like cheese

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Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
Cuisine:

Rapini at their best: in spite of their bitter taste, your entire family will enjoy this recipe for its incredible flavour and texture!

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • For the polenta:

  • For the rapini:

Directions

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Fact: rapini is good for you. This recipe lets you enjoy rapini by hiding their bitter taste: cooked in simple tomato sauce and garlic paste, it is then laid on a bed of polenta et voila! You’ve whipped up a luxurious, healthy dish for the entire family!

To prepare rapini with polenta, bring to the boil a pot of water. Whisk in the polenta little by little, removing all the lumps along the way.

When it’s completely incorporated, turn the heat to low and continue to cook for 10 minutes. Take off the heat and set aside.

Now start cooking your rapini: heat the oil in a skillet, together with garlic paste. Add the chopped rapini, red chilli paste, and ginger paste, and cook for a few minutes, until they wilt. Now add the tomato sauce and cook for a few more minutes.

Serve your rapini on a polenta bed, topped with a little vegan Parmesan-like cheese.

 

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Steps

1
Done
15 minutes

Cook the polenta

Bring six cups of water to the boil, add a pinch of rock salt, and whisk in the cornmeal a little by little. Make sure that there are no lumps. Turn the heat to low and cook for another 10 minutes, stirring from time to time. When you obtain a fairly thick consistency, turn off the heat and set aside.

2
Done
15 minutes

Cook the rapini

Rinse well the rapini and chop them roughly. Discard the thicker part of the stems.
Heat the olive oil in a skillet, together with the garlic paste. Add the rapini and cook for a couple of minutes. Season with a little salt, add the ginger paste and the red chilli paste. Mix, add the tomato sauce, and continue to cook for 10 minutes, until the rapini are wilted and the tomato sauce is hot.

3
Done

Serve

Transfer a gallop of polenta to each serving plate, flatten it slightly with the back of a spoon and top with a few spoonfuls of rapini. Sprinkle with a little vegan Parmesan-like cheese (grated or shaved) and serve.

Enjoy your rapini!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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