Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Box polenta - (6 oz) 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese 1/4 teaspoon 1 1/3ml Freshly-ground black pepper 2 teaspoons 10ml Olive oil 3 Garlic cloves - minced 1 Broccoli rabe - cleaned, and Coarsely chopped - (abt 8 cups) 1/4 teaspoon 1 1/3ml Crushed red pepper flakes 4 Part skim mozzarella cheese - (1 oz ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray an 8-inch square baking pan with nonstick cooking spray. Prepare the polenta according to package directions. Remove from the heat and stir in the Parmesan cheese and black pepper. Pour the polenta into the pan and cool 10 minutes. Refrigerate, covered, until firm, at least 2 hours. Preheat the oven to 400 degrees. In a large saucepan, heat the oil. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the broccoli rabe and pepper flakes. Reduce the heat and simmer, covered, stirring as needed, until the broccoli rabe is tender, 10 to 12 minutes. Cut the polenta into 4 squares and place on a baking sheet. Divide the broccoli rabe among the polenta squares; top each with a slice of mozzarella cheese. Bake until heated through and the cheese is melted, 8 to 10 minutes. This recipe yields 4 servings. Per Serving: 284 Calories, 10 g Total Fat, 4 g Saturated Fat, 20 mg Cholesterol, 295 mg Sodium, 35 g Total Carbohydrate, 6 g Dietary Fiber, 16 g Protein, 356 mg Calcium. Serving Provides: 2 Breads, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat. Points Per Serving: 5.


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