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Broccoli Polenta

SoniaSonia Garcia Djajich
servings:Makes 12 muffins
prep time:
20 min
total time:
90 min


  • 3 1/2 cups of vegetable broth/water
  • 1/2 tsp salt
  • 1 cup polenta
  • 2 tbsp olive oil
  • 4 cups broccoli, finely chopped


  • 1

    Bring the water and salt to a boil in a medium saucepan. Ad the polenta in a slow, steady stream, mixing with a whisk as you pour it. Add the broccoli and olive 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.

  • 2

    Soon the polenta into muffin tins filling to the top. Smooth the tops with the back of the spoon. Refrigerate for about an hour. Use a knife to pry the polenta out of the tins and proceed to broil the polenta for approximately 7 minutes until lightly browned.


Nutrition Info: Calories: 126.8 Total Fat: 4g Cholesterol: 0mg Sodium: 282mg Potassium 95.5mg Carbs: 19.5g Protein: 4.3g



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