2/3 cup Gorgonzola, for serving
Italian flat-leaf parsley, torn for serving
3 tablespoons olive oil
2 cloves garlic, crushed
1 cup broccoli florets
sea salt and freshly ground black pepper, to taste
1/2 cup vegetable stock
4 cups whole milk
1 cup polenta
Place the olive oil into a saucepan over medium heat. Once it begins to shimmer, add the garlic, broccoli and a few pinches of salt, and sauté the mixture for 2 minutes. Add the vegetable stock and cook the mixture for 12 minutes.
In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.
Serve the polenta in shallow bowls topped with the broccoli mixture and garnished with the Gorgonzola and the parsley.
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