POLENTA and BROCCOLI 2

POLENTA and BROCCOLI 2
POLENTA and BROCCOLI 2 5 1 Stefano Moraschini

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.

Polenta and broccoli 2

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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