- 2 Teaspoons red pepper flakes
- 6 Tablespoons olive oil
- 1 shallot, minced
- 2 Pounds broccoli rabe, thick stems removed
- 1 Cup white beans
- 5 garlic cloves, minced
- 4 lemons, juiced
- 8 Tablespoons salted butter
- 4 Cups chicken or vegetable stock
- 2 Cups polenta or grits
- 2 Teaspoons salt
- Goat cheese crumbles
- 4 fried eggs
- Chili oil
In a medium pan, toast red pepper flakes over medium-high heat for 2-3 minutes. Reduce the heat slightly and add half the olive oil, the shallots, and half the minced garlic. Cook until the shallots start to sizzle. Add the broccoli rabe and leave to wilt for 5 minutes, before stirring everything together. Add the white beans, half the lemon juice, and a pinch of salt. Stir and remove from the heat.
Melt the butter in a separate large pot with the remaining minced garlic. Just before the butter starts to bubble, add the stock, butter, and remaining lemon juice. Bring to a boil. Add the polenta and stir vigorously for 5 minutes until combined. Add salt to taste.
Serve the grits in a bowl, topped with beans, greens, a fried egg, goat cheese crumbles, and chili oil.