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Broccoli and Gorgonzola Polenta


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Broccoli and Gorgonzola Polenta

Broccoli and Gorgonzola Polenta
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total prep
The polenta is cooked in milk to add nutritional value to this vegetarian dish.

Ingredients

Directions

  • To make the broccoli: In a saucepan, heat the olive oil. Stir in the garlic and broccoli and season to taste. Pour in the stock and cook very gently for 10 to 15 minutes, or until the broccoli is tender.
  • To make the polenta: In a large, deep saucepan, bring the milk to a boil. Add the salt and polenta, reduce the heat and whisk until thickened – this shouldn’t take more than a few minutes but take care as the polenta can burn. The polenta should be soft and creamy so add more milk or stock to loosen it if necessary.
  • To serve: Ladle the hot polenta into bowls or onto a platter. Top with the broccoli, chunks of Gorgonzola and a scattering of parsley.
  • Leftovers? Turn extra polenta into a greased baking dish, cover with tomato sauce and grated Parmesan and bake until golden.

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