POLENTA and BROCCOLI 2
Instructions
10552 POLENTA and BROCCOLI INGREDIENTS for 4 PERSONS 200 g of broccoli already trimmed, 1 garlic clove, 40 g butter, 150 g Grana Padano.
For the polenta: 1 litre and a quarter of water, coarse salt, 350 g of cornmeal.
Divide broccoli into florets and blanch the broccoli In a saucepan, make a sauce with olive oil and garlic and add the broccoli, then cook for about 20 minutes.
Place the cauldron on the fire, or in a pan, salt water and bring to a boil, pour the flour rain, stirring to avoid lumps and cook for 45-50 minutes, stirring constantly.
As soon as the polenta thickens and resumes the boil, add the broccoli and mix with lapping strokes.
Bake on platter and serve.