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Polenta with Broccoli

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. 6 1/2 c Water
  2. 2 c Cornmeal
  3. 2 tb Margarine
  4. 1 c Broccoli florets
  5. 1 ts Salt
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 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.
  2. 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.
  3. "Vegetarian Gourmet" Spring, 1995

Plating

Cookware for this recipe

  • Large pot
  • Baking tray
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/VEGAN6.MMF), file Recipes/accuchef.com/VEGAN6.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.