Have you ever tried polenta with broccoli? I find it really delicious, a dish that captivates with its enveloping taste and simplicity of ingredients. It’s perfect for warming up winter days with a touch of tradition.
The beauty of this recipe is its preparation method: we use the “no-stir” technique, which will save you time and effort. Just follow a few simple steps, and the result will be perfectly cooked and flavorful polenta, with broccoli releasing their taste directly into the mixture.
Now there are no more excuses: fresh broccoli, polenta, and a set table are just waiting for you!
- Difficulty: Easy
- Cost: Economical
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8.8 oz Coarse Cornmeal
- 5 cups Water
- to taste Salt
- 14 oz broccoli (approximately)
- 3 Anchovies
- Extra Virgin Olive Oil
- 2 cloves Garlic
Tools
- 1 Pot with thick bottom
- 1 Whisk
- 1 Towel
- 1 Knife
- 1 Small Pot
- 1 Spoon
- 1 Fork
Procedure
In a pot with a thick bottom (about half an inch), bring the water to a boil. Meanwhile, take a towel (cotton or linen), wet it, wring it out well, and set it aside. Once the water boils, add the salt and then the broccoli, previously washed and cut into pieces. Let the broccoli cook over medium heat for about 5-7 minutes.
Gradually pour the cornmeal into the pot with the broccoli and boiling water. Stir continuously and quickly with a whisk to prevent lumps from forming. Continue stirring for about 2-3 minutes until obtaining a uniform mixture, neither too liquid nor too compact. (This is the only time you have to stir).
When the mixture is ready, cover the pot with the wrung-out towel, making sure the ends do not hang close to the heat, and then place the lid on top. Reduce the flame to the lowest setting (use the smallest burner) and let it cook for 45 minutes without ever 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.
While the polenta cooks, prepare the dressing: in a small pot, heat 4 tablespoons of oil with two whole garlic cloves. Let them infuse until golden, then remove the garlic (for a delicate taste). Add 3-4 anchovies (depending on taste) and break them down in the hot oil with a wooden spoon until obtaining a flavorful cream.
Important: This dressing is optional. If you don’t like the taste of anchovies, you can simply omit them and serve the polenta as is or with a drizzle of raw extra virgin olive oil or a sprinkle of cheese.
Pour the anchovy and oil mixture into the already prepared polenta, stirring to distribute it evenly (if you chose to use it). The polenta with broccoli is ready! Serve it hot and enjoy your meal!
Tips, variations, and substitutions
Which type of cornmeal to choose? For the “no-stir” method, coarse cornmeal (the coarser one) is perfect. Instant flour is not recommended for this process.
You can enrich the final polenta with a sprinkle of chopped nuts, sliced almonds, or croutons for a crunchy touch.
Add cubes of sausage or crispy bacon to serve on top of the polenta as the main seasoning. In Calabria, we accompany it with curcuci.
For a richer and creamier flavor, add some Gorgonzola at the end of cooking (after 45 minutes) and stir quickly.
FAQ – Polenta with Broccoli No Stir
Can I use instant polenta for this recipe?
No, the no-stir method is not suitable for instant polenta. This process is designed for traditional 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 lowest setting during cooking, and do not lift the lid until the indicated time is up.
If the polenta turns out too thick, what can I do?
You can add a ladle of boiling water and stir well to achieve the desired consistency.
Do I have to use fresh broccoli?
No, you can also use frozen broccoli. Just thaw them and blanch slightly before adding them to the boiling water.
Can I prepare the no-stir polenta with other types of vegetables?
Yes, you can replace the broccoli with other chopped vegetables like cauliflower, spinach, or zucchini, following the same process.
How do I remove any residue 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. Then, the coating will easily come off with a scrubber.
How long can the polenta with broccoli be stored?
Once prepared, 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.
With this “no-stir” recipe, you’ll bring a simple yet flavorful dish to the table, perfect for a special dinner or a family lunch. The creamy consistency, achieved effortlessly, and the harmony of flavors will win you over. Try it and let yourself be enveloped by its irresistible taste!
