Broccoli gives polenta a great texture. It just makes it, like, “RAR!” That’s the only way we can describe it. We’re giving you several options for molding and serving the polenta once it is prepped; try them all and see what you like best. You can serve this as a main dish with any of the marinara sauces or pesto, or serve it as a base for either the Braised Seitan with Brussels, Kale & Sun-dried Tomatoes or the Sautéed Seitan with Mushrooms & Spinach. If you don’t want to think about the various molding and cooking methods, then just do the muffin tin and broiling method, because it’s cute. If you’re short on time, you can even skip the molding step and just serve this as is after boiling.
- Yield: 4 to 6 Servings
- Total Time: 70 Minutes
- 3½ cups vegetable broth, purchased or homemade, or water
- ½ teaspoon salt
- 1 cup polenta corn grits (polenta)
- 4 cups very well-chopped broccoli stalks and tops (pieces should be no larger than ¼ inch)
- 2 tablespoons olive oil, plus more for greasing molds and cooking
- Bring the broth and salt to a boil in a medium-size saucepan. Add the polenta in a slow, steady stream, mixing with a whisk as you pour it in.
- Add the broccoli and oil and lower the heat to low. Cover and let simmer for 15 minutes, stirring often.
- Turn off the heat, cover, and let sit for 10 more minutes, stirring occasionally.