We’re moving in a few months so I am always cooking with an eye to using up our pantry items. Browsing through Herbivoracious, Michael Natkin’s gorgeous blog, I came across a couple of simple (but well paired) polenta dishes and I immediately thought of the three quarters full bag of polenta in my pantry. Keeping Michael’s suggestions of gorgonzola and aged balsamic, I substituted some brocollini that needed to be used up for the chard and added in some homemade rosemary basil oil. The result was a quick simple delicious meal that didn’t require a trip to the grocery store.

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I found this recipe for Gorgonzola, Wild Rice and Greens in the Vegetarian Times. While I’ve cooked with wild rice on various occasions, I’ve never really been that enamoured of it and generally end up tossing whatever recipe I bought it for and mixing the rest in with my brown rice blend. This recipe sounded so good though (what with the gorgonzola and all), that I decided to give it another try. Of course, I once again forgot that broccoli rabe & broccolini were different things until I got to the grocery store. I decided to go with it though since I’ve never seen broccolli rabe for sale, so here is my adaption with crisp broccolini instead of wilted broccoli rabe. I’m glad that I gave wild rice another chance, it works wonderfully in this dish (then again, it might just be the cheese).
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