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Rapini and White Beans with Polenta and Crispy Egg

Roasted Rapini and White Beans with Polenta and Crispy Egg

April 5, 2015

I'm on a roasting kick these days.  Crispy edges rule, even on something green and fiberful and vitaminy.  Like rapini.  

Rapini, or broccoli rabe, is classically paired with garlic and red pepper flakes.  I've added easy pre-cooked polenta, creamy white beans, sweet cherry tomatoes for an Italian-themed brunch or light dinner.  

Rapini and White Beans with Polenta and Crispy Egg

Did I mention I love crispy edges?  Right.  So we're adding some crispy, olive-oil fried eggs, pulling the whole thing together with nice runny yolks.  

Chow, bella.

Rapini and White Beans with Polenta and Crispy Egg - Borrowed Salt

Roasted Rapini and White Beans with Polenta and Crispy Egg

Yield: 4

Prep Time: 5 min     Cook Time: 20 min    Total Time: 25 min

Ingredients

8 oz / 225 g rapini or broccoli rabe, chopped into 2" lengths

9 oz / 255 g (half a tube) prepared polenta, cut into 1/2" rounds

olive oil

salt and freshly ground pepper

14 oz / 400 g can cannellini beans, drained and rinsed

5 oz / 140 g / 2 handfuls cherry tomatoes

4 sprigs fresh thyme

2 garlic cloves, minced

pinch red pepper flakes

4 eggs

 

Preheat oven to 425F / 220C.

Line a sheet pan with parchment paper.  In a bowl, toss rapini with about 1 Tbs olive oil and season with salt and pepper.  Scatter on half of pan.  Place polenta slices on other side of pan and drizzle with olive oil.  Bake for about 7 minutes, til rapini is just crisping.  

Meanwhile, in same bowl, combine beans, tomatoes, thyme and garlic, then season with salt and pepper.   Flip polenta, stir rapini, then make some space on the sheet pan and pour mixture into pan.  Bake for another 10 minutes, tossing once or twice, til tomatoes are just softened.

While bean mixture bakes, heat 1 Tbs olive oil in a large skillet over medium high heat.  Crack eggs into pan and fry until edges are crispy but yolks are runny, 3-4 minutes.

Remove pan from oven.  To serve, place 2 slices of polenta on a plate and top with rapini and bean mixture.  Add a fried egg, then season with salt and pepper.

Rapini and White Beans with Polenta and Crispy Egg



← State Bird Provisions' Black Rice Crusted Pork with Apple MostardaForbidden Blondies →

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