Lemlin: Polenta with Broccoli and Garlic

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* Exported from MasterCook Mac *

 

Polenta with Broccoli and Garlic

 

Recipe By : Simple Vegetarian Pleasures, Jeanne Lemlin

Serving Size : 3 Preparation Time :0:00

Categories : Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Polenta:

4 cups light vegetable stock -- store-bought or

homemade

1/4 teaspoon salt

1 1/4 cups cornmeal

1/3 cup grated parmesan cheese

2 tablespoons unsalted butter -- cut into bits

---

Vegetables:

2 tablespoons olive oil

6 garlic cloves -- minced

1/4 teaspoon crushed red pepper flakes

1 large bunch broccoli -- cut into tiny

florets, stalks peeled and diced

- (5-6 cups total)

1/3 cup water

3 plum tomatoes -- seeded and finely

diced

Salt

 

1. To make the polenta, bring the vegetable stock and salt to a boil in a

medium-size, heavy-bottomed saucepan. Meanwhile, prepare all the ingredients

for this dish and set them out in front of you.

 

2. When the stock boils, reduce the heat to low and very slowly drizzle in the

cornmeal, whisking constantly with a wire whisk. Continue to cook the polenta,

whisking continuously, until it is thick like mashed potatoes and

begins to tear

away from the sides of the pot, about 5 minutes. Whisk in the cheese

and butter,

cover the pot, then remove it from the heat. The polenta can be kept

like this for 10 minutes or so.

 

3. Heat the oil in a large skillet over medium heat. Add the garlic

and red pepper flakes, and cook for 1 minute. Mix in the broccoli,

toss well, then pour in the water. Cover the pan and cook the

broccoli until tender, about 5 minutes. Remove the cover and stir in

the tomatoes and salt to taste. Cook, uncovered, for about 2 minutes,

or until the tomatoes are soft and most of the liquid has evaporated.

 

4. To serve, spoon a mound of polenta onto each dinner plate. Top with the

broccoli mixture.

 

Serves 3 to 4

 

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Per serving (excluding unknown items): 456 Calories; 22g Fat (43%

calories from fat); 12g Protein; 54g Carbohydrate; 31mg Cholesterol;

410mg Sodium

Food Exchanges: 3 Starch/Bread; 1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat

 

 

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