Serves 6
60 min
Cuban Harina with Broccoli Rabe and Crispy Fried Eggs
Recipe GLPR76d1f054d28f74
A comforting Caribbean polenta dish featuring creamy cornmeal cooked in milk, topped with garlicky sautéed broccoli rabe and crowned with crispy fried eggs. This vegetarian main course combines soft harina with vibrant greens and golden, runny-yolked eggs for a satisfying meal.
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Ingredients
5-6 medium garlic cloves, smashed and peeled
1 1/2 teaspoons sea salt, divided
3 tablespoons olive oil, divided
1 teaspoon pepperoncini peppers
2 medium bunches broccoli rabe, bottom inch trimmed
2 cups fine yellow cornmeal
8 cups milk (whole or skim)
2 tablespoons unsalted butter
6 large eggs
Directions
Bring the 8 cups of milk to a gentle simmer in a large, heavy-bottomed pot over medium heat. Season with 1/2 teaspoon of the sea salt and stir to combine.
Slowly whisk in the cornmeal in a steady stream while stirring constantly to prevent lumps from forming. Once all the cornmeal has been incorporated, continue stirring frequently for 30-35 minutes until the polenta is thick and creamy, pulling away from the sides of the pot. If the polenta becomes too thick, add a splash of warm water or milk to reach a porridge-like consistency.
While the polenta cooks, cut the broccoli rabe into bite-sized florets, keeping some of the tender stem pieces. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant, then add the broccoli rabe and the pepperoncini. Season with 1 teaspoon of the sea salt and sauté for 8-10 minutes, stirring occasionally, until the broccoli rabe is tender and some edges are lightly caramelized.
When the polenta is cooked through and creamy, stir in the unsalted butter until fully melted and incorporated. Divide the harina among 6 serving bowls.
Heat the remaining 1 1/2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully crack the 6 eggs into the skillet, spacing them out as much as possible. Fry for 3-4 minutes until the egg whites are set and opaque, but the yolks remain runny, for a safe internal temperature of 160F for the whites while keeping the yolks jammy. Season lightly with salt to taste.
Top each bowl of harina with a generous portion of the garlicky broccoli rabe and its pan juices, then carefully place one crispy fried egg on top. Serve immediately while warm.
