In the slowing season of winter, I want comfort, ease, simplicity, and stability. I want my food to be warm and nourishing. I want bowls of vegetables and grains that, by virtue of their own inner brightness, lend me back some of the light lost in the season’s darker skies. I want real food, whole food, calming food. 

This polenta recipe is exactly that—a quick, simple meal that will fill you up, warm you with a kick of garlic and red chili flakes, and strengthen you with the super powers of mineral rich dark leafy greens, whole grains, and Greek yogurt. 

Serve this bowl any time of day. Particularly lovely accompanied by a fried egg for breakfast or brunch.



Greek Yogurt Polenta
  • 3 3/4 cups water
  • generous pinch baking soda
  • 3/4 teaspoon sea salt
  • 3/4 cup polenta
  • 1/4 cup Greek yogurt
Chili-Garlic Broccoli Rabe
  • 3 large stalks broccoli raab (about 20-30 leaves and stems, plus florets)
  • 2 teaspoons olive oil
  • 1 large clove garlic, very thinly sliced, divided
  • 1/4 teaspoon red chili flakes, plus more for garnish
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon flaky sea salt
  • grated parmesan cheese, for garnish


  1. Bring water, baking soda, and sea salt to a boil. Pour in polenta and return to a boil, stirring continuously. Once it boils, reduce heat to lowest setting and cover pot. Cook another 25 minutes, then remove from heat, stir in yogurt, cover, and set aside.

  2. In a non-reactive frying pan, heat 2 teaspoons olive oil over medium heat. After a minute, test oil heat with a drop of water. When it sizzles, add half of the thinly sliced garlic. Ensure the garlic fries in a single layer. When golden brown at the edges, remove garlic chips from oil and set aside. 

  3. Add broccoli rabe leaves, stems, and florets, red chili flakes, lemon juice, and sea salt, and remaining garlic. Toss to coat evenly, and continue to cook over medium heat until stems become bright green and tender. A bit of charring on the leaves is fine, but make sure that most are still vibrant. Remove from heat and serve immediately, atop polenta, sprinkled with extra red chili flakes and grated parmesan cheese.

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

2-3 servings