LAYERED POLENTA W. BROCCOLI RABE
THE UNRAVELING OF JULIA reference: “Polenta with mozzarella and broccoli rabe, like lasagne.” – Chapter 30
INGREDIENTS
Polenta
- Extra-virgin olive oil
- 1 teaspoon sea salt
- 500g cups instant polenta
- Broccoli rabe
- 1kg broccoli rabe
- 2 garlic cloves, coarsely chopped
- Extra-virgin olive oil
Sauce
- 50ml extra-virgin olive oil, plus more for the baking dish
- 1 small red onion, chopped
- 2 garlic cloves, minced
- Generous pinch of hot red pepper flakes
- One large can (800g) peeled tomatoes in juice, pureed with their juice in a blender
- Generous handful of coarsely chopped fresh basil
- Sea salt + freshly ground black pepper
- 500g fresh mozzarella cheese, shredded
- 100g freshly grated Parmigiano Reggiano cheese
INSTRUCTIONS
Lightly oil a 22 x 12 cm loaf pan. Bring 1.5 liters of salted water to a boil in a medium heavy-bottomed saucepan over high heat. Slowly whisk in the polenta, making sure the mixture is smooth. Change over to a wooden spoon and stir constantly until the polenta comes to a boil. Cook according to the package directions, stirring often, until smooth and thickened. Spread the polenta in the loaf pan (it will be very full). Let cool until tepid, about 1 hour. Invert and unmold onto a cutting board, and let cool completely, about 1 hour more.
Bring a large saucepan of salted water to a boil over high heat. Add the broccoli rabe and return to a boil. Cook until crisp-tender, about 5 minutes. Drain well.
Heat the oil with the garlic in a large skillet over medium heat until the garlic is fragrant and softened, about 2 minutes. A handful at a time, stir in the broccoli rabe. Cover the skillet and reduce the heat to medium low. Cook, stirring occasionally, until the broccoli rabe is tender, about 15 minutes. Transfer to a colander and let it drain and cool. Coarsely chop the broccoli rabe and drain again to remove any excess liquid.
Cook the onion and oil in a large saucepan over medium heat, stirring often, until the onion is tender but not browned, about 4 minutes. Stir in the garlic and cook until it is fragrant, about 1 minute. Stir in the hot red pepper flakes, followed by the pureed tomatoes, and bring to a simmer over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce has slightly reduced, about 20 minutes. During the last few minutes, stir in the basil. Season to taste with the salt and pepper.
Position a rack in the center of the oven and preheat the oven to 180°C. Lightly oil a flameproof 22×33 baking dish.
Cut the polenta crosswise into 30 slices, about 1cm thick. Arrange 10 of the polenta slices in a single layer in the dish, trimming them as needed to fit the dish and fill in gaps. Top with one-half of the broccoli rabe, followed by one-third each of the sauce, mozzarella and Parmigiano. Repeat with another layer of polenta, the rest of the broccoli rabe, sauce, mozzarella and Parmigiano. Finish with the remaining ingredients. (The dish can be covered loosely with plastic wrap and kept at room temperature for up to 2 hours. Remove the plastic wrap before baking.)
Place the baking dish on a baking sheet. Bake, uncovered, until the mozzarella is melted and the juices are bubbling, about 50 minutes. Remove from the oven.
Position a broiler rack about 20cm from the source of heat and preheat the broiler on high. Return the dish to the oven and broil just until the mozzarella topping is golden brown, 1 to 2 minutes. Let stand for 10 minutes. Cut into serving portions and serve hot.
Source: https://www.theflorentine.net/2024/11/21/recipe-layered-polenta-broccoli-rabe/
Featured recipe in THE UNRAVELING OF JULIA by Lisa Scottoline
One awful night, Julia Pritzker witnesses the murder of her beloved husband during a mugging on a Philadelphia street. Later, while grieving him, she’s suddenly fearful that her fate is written in the stars, not held in her own hands.
Her luck seems to change when stunning news arrives from Italy, informing her that she’s inherited a fortune, a Tuscan villa, and a vineyard. But she’s mystified by her Italian benefactor, a total stranger named Emilia Rossi. She flies to Tuscany for answers.
There, Julia learns that Rossi suffered from delusions of grandeur, believing herself to be a descendant of Caterina Sforza, a powerful Renaissance duchess. Julia doubts that is true, but she can’t deny the uncanny resemblance between her, Caterina, and Rossi. She starts to unearth eerie parallels between them—and disturbing secrets.
Before long, Julia suspects she’s being followed and experiences disorienting delusions of her own. Even meeting a romantic Florentine doesn’t quiet her unease. Then events turn deadly, and Julia finds herself in a harrowing struggle for sanity and survival.