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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.
Creamy Broccoli and Cheddar Polenta

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Servings: 4
Total Time: 20 minutes
Recipe by: Frankie


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


1. 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.

2. In a medium saucepan bring the water, milk, salt, and pepper to a just slight boil over medium-high heat.

3. Reduce heat to low and very slowly stir in the cornmeal. Cook while continuing to stir for 2 minutes.

4. Stir in the chopped broccoli and cook, stirring often, for about 4 more minutes.

5. 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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Creamy Broccoli and Cheddar Polenta

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