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Creamy Broccoli and Cheddar Polenta
Yellow cornmeal cooked in milk with chopped broccoli then finished with butter and sharp cheddar cheese.
servings: 4
total time: 20 minutes
recipe by: Frankie
Ingredients
- 1 head of broccoli
- 1 cup yellow cornmeal
- 1 cup water
- 3 cups whole milk
- 3/4 tsp salt
- 1/8 tsp fresh ground pepper
- 2 TBSP unsalted butter
- 1 cup finely shredded sharp cheddar cheese
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Directions
- Wash and trim the head of broccoli. Roughly chop the florets and stalks and add them to a food processor. Pulse the broccoli until finely chopped.
- In a medium saucepan bring the water, milk, salt, and pepper to a just slight boil over medium-high heat.
- Reduce heat to low and very slowly stir in the cornmeal. Cook while continuing to stir for 2 minutes.
- Stir in the chopped broccoli and cook, stirring often, for about 4 more minutes.
- Take off the heat and stir in the butter and cheese until fully combined. Taste and season with additional salt & pepper if necessary.
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