Instructions

1. Bring a pot of water to a boil and add the Broccoli Raab until leaves start to wilt (about a minute).
2. Quickly remove from boiling water and place in cold water to stop the cooking process then drain.
3. Chop the Broccoli Raab into ¼ inch pieces and set aside.
4. Pour chicken stock and heavy cream into a pot and heat until it comes to a simmer.
5. Sprinkle in polenta while whisking the mixture and add a couple pinches salt and pepper.
6. Switch to a wooden spoon and mix, making sure not to burn the bottom. The mixture will thicken up. Polenta is done when the wooden spoon can stay standing up in the middle of the pot (about 30 minutes).
7. Place a sauté pan over high heat and add olive oil.
8. Add garlic and anchovies and sauté for about a minute.
9. Add the chopped Broccoli Raab to the sauté pan.
10. Add crushed red pepper and a pinch of salt.
11. Spoon the polenta onto two plates and top with the Broccoli Raab.
12. Garnish with grated parmesan.