Ingredients

Serves: 4

1 recipe Soft Polenta
1 slice pancetta, 1/4 inch thick
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1-1/2 cups chicken stock, or canned low-salt chicken broth
4 cups packed roughly chopped broccoli rabe, or other greens such as chard or spinach
Gray salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Directions

Prepare the polenta and keep warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch-wide pieces. In a skillet, heat pancetta and olive oil over medium heat. Cook slowly until well browned and very crisp. Remove the pieces to paper towels to drain and set aside.

There should be about 2 tablespoons fat remaining in the pan. If not, add a little more olive oil. Over medium-high heat, add the garlic and sauté until light brown. Add the thyme, stir, then add the stock. Bring to a boil, and cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, and reduce the heat to low. Cook about 5 minutes, until tender.

Pour the polenta onto a lightly oiled board, and spread with a flat spatula until desired thickness. Sprinkle the cheese, broccoli rabe, and pancetta on top. Season with pepper to taste.