Polenta with Broccoli

by Kathleen Morrison

Servings: 6 cups

INGREDIENTS

6-1/2 cups water
1 cup broccoli florets
1 tsp. salt
2 cups cornmeal
2 tbsp. margarine

INSTRUCTIONS

Bring water to a boil in a large stockpot. Add broccoli and salt and boil for one minute. Sprinkle in the cornmeal gradually, stirring constantly with a wooden spoon. When the cornmeal has been added, reduce heat to low. Cook and stir until the polenta begins to thicken and pulls away from the side; it should take approximately 30 minutes. Remove from heat and stir in the margarine.

CHEF COMMENTS

To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover and refrigerate for later use as a pizza crust or for sandwiches.

Tagged: italian, polenta add tags

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