Broccoli Polenta

Somehow (I blame sinister alien experiments), I wound up with a metric ton of broccoli in my fridge. I toyed with cooking and pureeing it, then hiding it in things, but my kids actually are willing to eat broccoli straight up, so that seemed like a waste of time. The Veganomicon has a nice recipe that called for four chopped cups of the stuff, though – instant winner!
Broccoli Polenta

Chilled polentaPolenta is just boiled cornmeal. It’s very simple to prepare, and it can either be served mushy or, as in this case, a more firm block. I boiled 3.5 cups of vegetable broth and water (I didn’t have enough broth to use it solely) and half a teaspoon of water; when it was boiling, I whisked in a cup of cornmeal, then stirred in the four finely chopped cups of broccoli and 2 tablespoons of olive oil. It immediately got very thick and luxurious-feeling. Turn the heat down to low, and keep cooking for fifteen minutes, stirring regularly. After that, the heat goes off and it gets to sit, covered, for another ten minutes (keep stirring occasionally).

Prepped polenta squaresPlop it into a greased square casserole pan, and put it in the fridge for an hour; it will get nice and firm. Then slice it into blocks, put it onto a baking sheet, and broil it for about 7-10 minutes until it’s brown on top. Voila!

It was delicious, especially with marinara sauce. Eric ate his with salt and a little olive oil, and Gabe actually took a few bites of his with mozzarella cheese (before he decided that he didn’t like it anymore, which I predicted). It gave me lots of ideas, too, about different things I could put into polenta like this: roasted red peppers, mushrooms, tart dried fruit – heck, I can get as creative as I want, since the kids (such Philistines!) won’t be eating it, anyway!

Serves 4. Per serving – Fat: 8.2g; Carbohydrates: 28.1g; Calories:194.7; Protein: 5.1g.


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