Polenta With Broccoli Recipe
Yield: 6 CupsRecipe by luhu.jp
Ingredients:
6 1/2 cup: Water,
1 cup: Broccoli florets,
1 tsp: Salt,
2 cup: Cornmeal,
2 tbsp: Margarine,
Directions:
Bring water to a boil in a large stockpot. Add broccoli & salt &
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 & stir until the polenta begins to thicken &
pulls away from the side, it should take about 30 minutes. Remove
from heat & stir in the margarine.
To serve, top with marinara sauce or caponata. Spread onto an oiled
baking sheet, cover & refrigerate for later use as a pizza crust or
for sandwiches.
"Vegetarian Gourmet" Spring, 1995
Source from luhu.jp
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 & stir until the polenta begins to thicken &
pulls away from the side, it should take about 30 minutes. Remove
from heat & stir in the margarine.
To serve, top with marinara sauce or caponata. Spread onto an oiled
baking sheet, cover & refrigerate for later use as a pizza crust or
for sandwiches.
"Vegetarian Gourmet" Spring, 1995
Source from luhu.jp