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Category: Recipes
Prep Time: Cook Time: Total Time:
Broccoli and Garlic With Polenta
Polenta:
4 cups light vegetable stock, store-bought or homemade
1/4 teaspoon salt
1 1/4 cups cornmeal
1/3 cup grated parmesan cheese
2 tablespoons unsalted butter, cut into bits
Vegetables:
2 tablespoons olive oil
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 large bunch broccoli, cut into tiny florets, stalks peeled and diced 5 to 6 cups total
1/3 cup water
3 plum tomatoes, seeded and finely diced
salt
To make the polenta, bring the vegetable stock and salt to a boil in a
medium-size, heavy-bottomed saucepan. Meanwhile, prepare all the
ingredients for this dish and set them out in front of you.
When the stock boils, reduce the heat to low and very slowly drizzle in the cornmeal, whisking constantly with a wire whisk. Continue to cook the polenta, whisking continuously, until it is thick like mashed potatoes and begins to tear away from the sides of the pot, about 5 minutes. Whisk in the cheese and butter, cover the pot, then remove it from the heat. The polenta can be kept like this for 10 minutes or so.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for 1 minute. Mix in the broccoli, toss well, then pour in the water. Cover the pan and cook the broccoli until tender, about 5 minutes. Remove the cover and stir in the tomatoes and salt to taste. Cook, uncovered, for about 2 minutes, or until the tomatoes are soft and most of the liquid has evaporated.
To serve, spoon a mound of polenta onto each dinner plate. Top with the broccoli mixture.
Serves 4.
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Broccoli and Garlic With Polenta
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Category: Recipes
Prep Time: Cook Time: Total Time:
Broccoli and Garlic With Polenta
Polenta:
4 cups light vegetable stock, store-bought or homemade
1/4 teaspoon salt
1 1/4 cups cornmeal
1/3 cup grated parmesan cheese
2 tablespoons unsalted butter, cut into bits
Vegetables:
2 tablespoons olive oil
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 large bunch broccoli, cut into tiny florets, stalks peeled and diced 5 to 6 cups total
1/3 cup water
3 plum tomatoes, seeded and finely diced
salt
To make the polenta, bring the vegetable stock and salt to a boil in a
medium-size, heavy-bottomed saucepan. Meanwhile, prepare all the
ingredients for this dish and set them out in front of you.
When the stock boils, reduce the heat to low and very slowly drizzle in the cornmeal, whisking constantly with a wire whisk. Continue to cook the polenta, whisking continuously, until it is thick like mashed potatoes and begins to tear away from the sides of the pot, about 5 minutes. Whisk in the cheese and butter, cover the pot, then remove it from the heat. The polenta can be kept like this for 10 minutes or so.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for 1 minute. Mix in the broccoli, toss well, then pour in the water. Cover the pan and cook the broccoli until tender, about 5 minutes. Remove the cover and stir in the tomatoes and salt to taste. Cook, uncovered, for about 2 minutes, or until the tomatoes are soft and most of the liquid has evaporated.
To serve, spoon a mound of polenta onto each dinner plate. Top with the broccoli mixture.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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