Creamy Polenta with Pancetta and Broccoli Rabe has ultra-creamy, cheese polenta topped with crispy fried pancetta, and tender cooked broccoli rabe.
Soft Polenta with Pancetta and Broccoli Rabe
Polenta is a wonderfully delicious alternative to potatoes, rice, or pasta and this is one of those recipes that always makes us ask, “Why don’t we make this more often?” This Soft Polenta with Pancetta and Broccoli Rabe can be a filling and satisfying meal in and of itself, or served as a side dish with a roasted chicken or pork.
The rich, creamy and cheesy polenta, combined with the sharpness of broccoli rabe (or any greens that you prefer), and sprinkled with the delicious, salty crunch of pancetta is a wonderful combination of textures and flavors.
We’ve adapted this recipe from one that originally appeared in The Tra Vigne Cookbook 
What is Broccoli Rabe?
Broccoli Rabe (pronounced broccoli “rob”) looks like dark and leafy, skinny stalks of broccoli, but it’s actually related to the turnip family. It dates back thousands of years in Italian, Spanish, and Portuguese cuisine.
Broccoli Rabe is also called rapini or raab. It has a distinctive sharp/bitter and almost mustard-like flavor similar to mustard or turnip greens. This bitterness helps it balance the richness of heavy sauces, fatty meats and sausages, and cheesy dishes like today’s polenta recipe.
Key Ingredients & Substitutions
For the Creamy Polenta
- Polenta and Semolina Flour – The combination of these two grains gives the cooked polenta a smooth and ultra creamy texture.
- Chicken Stock – Use homemade chicken stock for the best flavor, or a quality canned/boxed for convenience.
- Dairy – Heavy cream, Fontina cheese, Parmesan cheese, and unsalted butter.
- Seasonings – Kosher salt, ground white pepper, and nutmeg.
For the Broccoli Rabe
- Pancetta
- Extra Virgin Olive Oil
- Broccoli Rabe – Or other greens such as Swiss chard or Tuscan kale.
- Fresh Garlic
- Seasonings – Fresh thyme, kosher salt, and ground white pepper.
- Chicken Stock
Cooking Tips & Tricks
Here are a few tips and tricks to follow when making this recipe:
- Clean, then soak the broccoli rabe in ice water while you do the other recipe prep. This soaking step helps to remove some of the bitterness from the broccoli rabe.
- For the easiest prep, have the cream and chicken stock seasoned and heated and ready to add the dry polenta and semolina. Also, pre-shred the cheeses.
Creamy Polenta with Broccoli Rabe
A rich and delicious creamy polenta served with broccoli rabe (or other greens of your choice) and a sprinkling of crunchy pancetta.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Soft Polenta
- 2 cups chicken stock, homemade if possible
- 1 pint heavy cream (2 cups)
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup dry polenta
- 3/4 cup semolina flour
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup shredded Fontina cheese
- 2 tablespoons unsalted butter
For the Pancetta and Broccoli Rabe
- 4 cups broccoli rabe (two medium to large heads)
- 1/4 cup pancetta, diced small
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 cups chicken stock, homemade if possible
- Salt and pepper, as needed
Instructions
- Place chicken stock, heavy cream, salt, pepper and nutmeg into a medium non-stick saucepan and heat over medium heat until hot. Keep warm on a low flame.
- Prepare and measure out the remaining polenta ingredients but do not add yet.
- Clean broccoli rabe of tough outer stem, then cut into individual stalks. Place them into a large bowl and cover with ice water. Set aside. This will help remove bitterness.
- In a large skillet, cook pancetta with the olive oil over medium heat until crisp. Remove cooked pancetta to a small bowl with a slotted spoon.
- Keep pan at medium heat and add garlic and cook one minute. Add thyme and cook one more minute.
- Add the chicken stock and heat to a simmer.
- Drain the broccoli rabe and add to the pan. Cover and gently simmer until cooked.
- Remove the broccoli to a platter and increase the heat on the pan and reduce the liquid to one quarter cup. Pour this over the broccoli rabe.
- While the broccoli cooks, heat the polenta liquid to hot and add the polenta and semolina flour.
- Stir and cook over medium heat until thick, about two to three minutes.
- Stir in the Fontina and Parmesan cheese and taste for seasoning. Add salt and white pepper as needed.
- Stir in the butter until it is melted into the mixture.
- To serve, pour polenta onto a platter, place broccoli rabe around the edges and top with the cooked pancetta.
Frequently Asked Questions
- Can I make Creamy Polenta with Pancetta and Broccoli Rabe ahead of time? If you need to do advance prep, we suggest that you make the polenta ahead of time, but save the broccoli rabe prep until just before serving.
- How do I store leftovers? Store covered and refrigerated for up to four days.
- How do I reheat leftovers? In a saucepan, warm the polenta with a little cream or chicken stock added to soften the polenta. Very gently reheat the broccoli rabe in a separate pan, being careful not to over cook.
- Can I freeze this dish? We don’t really recommend it, although you could freeze just the polenta.
Creamy Polenta with Broccoli Rabe originally appeared on A Family Feast in December 2012. We’ve updated the post, photos, and recipe.
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This would be sure to be delicious with the artisan cheeses and the toppings, though for me I’d use some kind of vegetarian alternative to the pancetta. And the broccoli rabe is a healthy touch. I’ve been using De La Estancia polenta, which is not instant polenta but cooks in one or two minutes. It is just made from a quick cooking variety of corn (and no, I have no connection to them except that I use their product).