Have you ever tried polenta with broccoli? It’s a dish that wins over with its enveloping taste and the simplicity of its ingredients. I find it truly delicious, ideal for warming up winter days with a touch of tradition.
Moreover, this recipe is perfect for those who don’t want to spend too much time stirring! Have you ever heard of no-stir polenta? With this practical and quick alternative, preparing good polenta will no longer be a challenge. Just follow a few simple steps (remembering that the method is not valid for instant polenta) and the result will be surprising.
Now there are no more excuses: fresh broccoli, polenta, and a well-set table are waiting just for you!
- Difficulty: Easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8.8 oz Coarse Cornmeal
- 5 cups Water
- to taste Salt
- Broccoli
- Anchovies
- Extra-virgin Olive Oil
- 2 cloves Garlic
Steps to Prepare No-Stir Polenta with Broccoli
In a pot with a thick bottom (about half an inch), bring the water to a boil. Meanwhile, take a kitchen towel, dampen it with water, wring it out well, and set it aside.
Once the water is boiling, add the salt and then the previously washed and chopped broccoli. Cook over medium heat for a few minutes.
Gradually add the coarse cornmeal to the pot, stirring continuously with a whisk to prevent lumps. Keep stirring until a uniform mixture is achieved, with a consistency neither too liquid nor too compact.
When the mixture is ready, cover the pot with the wrung-out towel, ensuring that the ends do not hang near the fire, and then place the lid on top.
Reduce the flame to the minimum (you can use the smallest burner) and let it cook for 45 minutes without lifting the lid. After the time has passed, check the consistency: if the polenta is too thick, add a ladle of boiling water and stir.
The polenta with broccoli and a touch of anchovies is ready! Serve it hot and enjoy your meal!
In a small pan, heat 4 tablespoons of oil with two cloves of garlic. Let them infuse until golden, then remove them.
Add 3-4 anchovies (depending on taste) and break them down in the hot oil with a wooden spoon until achieving a flavorful cream.
Pour the anchovy mixture into the prepared polenta, stirring to distribute it evenly.
REMEMBER WE ALSO HAVE BROCCOLI SAUTÉED IN A PAN:
REMEMBER WE ALSO HAVE BROCCOLI SAUTÉED IN A PAN:
FAQ about No-Stir Polenta with Broccoli
Can I use instant polenta for this recipe?
No, the no-stir method is not suitable for instant polenta. This process is intended for traditional coarse cornmeal.
How do I prevent the polenta from sticking to the bottom of the pot?
Use a pot with a thick bottom, keep the flame at the minimum during cooking, and don’t lift the lid until the end of the indicated time.
If the polenta turns out too thick, what can I do?
You can add a ladle of boiling water and mix well to reach the desired consistency.
Do I have to use fresh broccoli?
No, you can also use frozen broccoli. Just defrost them and blanch them slightly before adding them to the boiling water.
Can I prepare no-stir polenta with other types of vegetables?
Yes, you can replace the broccoli with other chopped vegetables such as cauliflower, spinach, or zucchini, following the same procedure.
How do I remove any residues from the bottom of the pot?
Fill the pot with water and bring it almost to a boil. Turn off the heat and let it soak for about 30 minutes. Afterwards, the residue will easily come off with a sponge.
Are anchovies necessary?
No, anchovies are an optional addition to give an extra touch of flavor. You can omit them or replace them with other seasonings to your liking, such as a sprinkle of cheese or a drizzle of flavored oil.
How long does polenta with broccoli keep?
Once ready, the polenta with broccoli can be stored in the refrigerator for up to 2 days in an airtight container. Reheat it before serving, adding a bit of water to soften it if necessary.
