Broccolini & Goat Cheese Polenta

with Soft-Boiled Eggs & Red Onion Jam

35 MIN

2 Servings

From the Test Kitchen

Broccolini is a wonderful, versatile cross between broccoli and Chinese kale. Here, we’re blanching it (boiling it for just a few minutes, to soften its stalks and bring out its mild sweetness) before sautéing it with aromatics and sliced almonds. We’re serving our broccolini over warming, goat cheese-infused polenta, with a garnish of homemade onion jam—simply onion cooked down with honey and red wine vinegar, for vibrant, fruity flavor. A soft-boiled egg tops off each bowl of this gourmet, Italian-inspired meal.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

2 Farm Eggs
¾ cup Polenta
3 cloves Garlic
1 Red Onion
½ lb Broccolini
4 oz Goat Cheese
2 Tbsps Sliced Almonds
1 Tbsp Honey
1 Tbsp Red Wine Vinegar
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & peel the eggs:

Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Rinse and dry the pot.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut off and discard the bottom inch of the broccolini stalks; halve the stalks crosswise. Peel and small dice the onion. Crumble the goat cheese. Peel and mince the garlic.

3 Blanch the broccolini:

Add the broccolini to the second pot of boiling water and cook 3 to 5 minutes, or until the stalks are tender when pierced with a knife. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.

4 Make the onion jam:

While the broccolini cooks, in the pot used to cook the eggs, combine the onion and ¾ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 8 to 10 minutes, or until the water has evaporated. Add the honey and vinegar. Reduce the heat to medium-high and cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened; season with salt and pepper to taste. Transfer to a bowl. Carefully rinse and dry the pot.

5 Cook the polenta:

While the onion jam cooks, in the pot used to cook the broccolini, combine 3 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, slowly add the polenta, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and whisk in the goat cheese until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

6 Finish the broccolini & plate your dish:

In the pot used to make the onion jam, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the blanched broccolini and almonds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until warmed through; season with salt and pepper to taste. Divide the cooked polenta between 2 dishes. Top with the finished broccolini, onion jam and peeled eggs. Enjoy!