Recipe: Broccoli Polenta -

Recipe: Broccoli Polenta

Broccoli Polenta
3 C vegetable broth
1 C corn grits (polenta)
1 TBS olive oil
4 C diced broccoli
In a medium sized sauce pan, bring the broth to a boil and slowly add the polenta, stirring as you pour. Next, add the broccoli and olive oil.  Combine well and lower the heat. Continuing to stir, the mixture will thicken. Cover and let simmer for 10 minutes.  Take off heat and let it stand for 5 more minutes.
Pour mixture into a well oiled 8 X 8 pan and refrigerate until cooled (about 45 minutes).  Cut cooled polenta into even slices and pan fry lightly in a large oiled frying pan.  Pan fry each side just until lightly browned.  Top with tapenade and serve.
Green Olive Tapenade
1 ½ C green olives, drained
2 TBS capers, drained
2 garlic cloves, minced
Juice of ½ lemon
2 TBS olive oil
Mix all ingredients well in a food processor and smother over broccoli polenta

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