Pan Browned Polenta with Broccoli Florets Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Pan Browned Polenta with Broccoli Florets

From Dorothy McNett's recipes at This recipe makes a small amount of polenta, and will serve 3-4 people nicely with the vegetables.

1/2 cup polenta
2 cups water or broth of choice
1/4 teaspoon salt

1/2 - 1 head fresh broccoli, broken into small florets
1 teaspoon extra virgin olive oil
other vegetables, greens, sauces as desired

1-3 tablespoons butter or olive oil, or a combination of both

In batter bowl combine the polents, water and salt. Cover with a glass or ceramic plate. Microwave on high 7 minutes. Stir very well. Cover and microwave another 2-3 minutes, or until all water has been absorbed. Lightly oil a loaf pan and pour in the hot polenta. Allow to stand at room temperature about 30 minutes, and then refrigerate to cool completely. When ready to serve, place the broccoli florets in a batter bowl, drizzle with oil, cover with glass or ceramic plate. Microwave on high about 3-5 minutes. (about 5 minutes per pound of vegetables). Invert polenta from loaf pan onto a cutting board. Slice into pieces about 1 inch thick to make about 10 slices. In heavy bottomed frypan, heat butter or oil and when nice and hot, add the polenta pieces, keeping them from touching each other. Cook about 3-4 minutes or until lightly browned and crispy. Turn and brown on second side. To serve, place polenta slices on a plate or plates, arrange broccoli on and around, adding salad greens as wanted, and drizzle with more oil, a sprinkle of sea salt and perhaps some sliced tomatoes, etc.

Recipe created 2010-08-10.

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