This Calabrian polenta dish is just a little uncommon in that the polenta is cooked straight with greens (on this case broccoli) and leads to a a lot thinner, extra liquid porridge. Historically, it was usually served in a hollowed-out loaf of bread, permitting shepherds to simply convey their lunch to work!
Frascatula | Italian Broccoli Polenta Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Serves 3-4.
For this recipe, you will want:
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6 1/3 cup (1.5 liters) water
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Salt
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10 oz. (285g) broccoli florets (about 1 giant head of broccoli)
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2-3 tbsp additional virgin olive oil
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1 peeled garlic clove
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1 dried chili pepper (non-compulsory)
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3/4 cup (150g) nice polenta
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Chili powder for topping (non-compulsory)
Carry the water to boil and salt it generously. Add the broccoli and boil it for 10 minutes.
Add the olive oil, garlic clove, and dried chili pepper right into a skillet and convey as much as medium warmth. Utilizing a slotted spoon, switch the broccoli into the pan and sauté when you begin the polenta.
Do not throw away the broccoli water! Maintain it boiling and pour within the polenta. Stir it always whereas it cooks. After the polenta has been cooking for 2-3 minutes, add the broccoli again into the pot and stir all collectively for an additional 15-18 minutes. The broccoli will largely dissolve—that is good!
Serve immediately, topped with chili powder. Buon appetito!
