-
1
Put the cornmeal into a bowl. Slowly add 3 cups of water, stirring with a wooden spoon as you do so.
-
2
Put 4 1/2 cups water into a large pot and bring to a boil over medium high heat. Add the salt. Stir the cornmeal mixture again and then slowly pour it into the boiling water, stirring with a wooden spoon as you do so. Bring to a boil, stirring all the time. The mixture will thicken very quickly into a homogeneous paste. Quickly pour this paste into the baking dish, smooth over the top with the back of your wooden spoon, cover, and bake for 50 minutes.
-
3
Serve as is (perhaps stirring in a small slice of butter or some grated cheese) or cool, cover, and refrigerate. Polenta that has cooled will firm up and may be toasted or fried.
-
4
Cut the coarse stems off the broccoli rabe and wash it well. Bring a large pot of water to a rolling boil. Put 2 teaspoons salt into the water and then add the broccoli rabe. Cover, bring to a boil again, and boil rapidly for 2 minutes, or until just tender. Drain and rinse immediately under cold running water. Drain and set aside until just before eating.
-
5
Put the oil and garlic into a large frying pan and set over medium heat. When the oil begins to sizzle and the garlic turns a light golden color, put in the broccoli rabe. Sprinkle with about 1/2 teaspoon salt and the chile flakes and stir gently to mix. Turn the heat to low and turn the greens gently until heated through.
