Broccoli Polenta

It's pretty clear, if you browse this site, that I love polenta.  I don't often make it the two-step way; that is, cooking it, cooling it, then cooking it again.  This method of making polenta results in a more solid base that can be topped with any number of things and possibly even treated as a finger food.  It's kind of fun, really.

This variation not only involves the two-step cooking process, but it mixes good old broccoli into the polenta itself, making it hearty and chunky and more like a meal than an appetizer.  I chose to drizzle marinara sauce over the top, but you could eat it plain, with meat, or with other veggies on top.  It's basic and good.

Broccoli Polenta

adapted from Veganomicon

serves 2-3

INGREDIENTS:

1 3/4 cups vegetable broth

pinch of salt

1/2 cup polenta (the grain, not the pre-prepared stuff)

1 tablespoon olive oil

2 cups very finely diced broccoli, florets and stems

DIRECTIONS:

1.  Bring the broth and salt to a boil in a medium saucepan.  Add the polenta in a slow, steady stream, whisking as you add it.  Add the broccoli and olive oil, stir well, and reduce heat to low.  Cover and let simmer for 15 minutes, stirring often.

2.  Turn off the heat and let sit for 10 minutes, stirring occasionally.  By the end it should be very thick.  Transfer the polenta to a small greased baking dish or casserole, and refrigerate for one hour.

3.  Preheat the broiler (preferably in your toaster oven, if you have one).  Grease a baking sheet with olive oil.  Cut the set polenta into squares and transfer to the baking sheet.  Cook under the broiler for 7-10 minutes, or until golden-brown.  Serve.

Enjoy!