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Foodgeek: |
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Rating: |
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Servings: |
6 cups |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6-1/2 cups water
1 cup broccoli florets
1 tsp. salt
2 cups cornmeal
2 tbsp. margarine
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Directions:
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Bring water to a boil in a large stockpot. Add broccoli and salt and 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 and stir until the polenta begins to thicken and pulls away from the side; it should take approximately 30 minutes. Remove from heat and stir in the margarine.
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To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover and refrigerate for later use as a pizza crust or for sandwiches.
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