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Eat for Eight Bucks: Polenta with Broccoli Rabe
This does, indeed, sound good, but the toasted polenta is nothing more than what my mother called fried cornmeal mush when I was a child (many decades ago) and can still be had under that name at any Bob Evans restaurant (Ohio-based chain). It's terrific with fried eggs. Of course, you can call it polenta if you want, and if you run a restaurant on either coast, you can charge plenty for it.
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During my childhood in rural SW Iowa in the '50s, one of my mother's favorites was fried fatback. She got sliced, pure fat strips from just under the rind--they looked like bacon without any lean and were harder. This was sold in the local groceries. She dripped the slices in egg, covered them with saltine cracker crumbs, and fried them in grease from a jar she kept on the stove and poured all excess cooking fat into (no matter the source) which then served as her main cooking medium. The slices came out golden brown, and if we had know the term "unctous" we would have used it with an exclamation mark.