Polenta Cake With Rapini and Chicory | Experience Life
These delectable polenta cakes are crispy on the outside and creamy on the inside.
Ingredients
- 5 tbs. extra-virgin olive oil
- 1 garlic clove, finely sliced
- 3 cups rapini, broccoli -like tops only
- 1 lb. (about 2 cups) Belgian chicory, heads cut in half
- A few salted capers, soaked for five minutes and then rinsed thoroughly
- 1 small chili, finely sliced
- Salt and freshly ground black pepper
- 2 cups fine instant polenta (instant cornmeal)
- Salt
- 6 tbs. extra-virgin olive oil
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