Polenta with broccoli

6 cups

Ingredients

Quantity Ingredient
6½ cup Water
1 cup Broccoli florets
1 teaspoon Salt
2 cups Cornmeal
2 tablespoons Margarine

Directions

Bring water to a boil in a large stockpot. Add broccoli & salt & boil for one minute. Sprinkle in the cornmeal gradually, stirring constantly with a wooden spoon. When the cornmeal has been added, reduce heat to low. Cook & stir until the polenta begins to thicken & pulls away from the side, it should take about 30 minutes. Remove from heat & stir in the margarine.

To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover & refrigerate for later use as a pizza crust or for sandwiches.

"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95

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