This recipe highlights broccoli. Baby broccoli is especially tender but you can use any type of broccoli – just cut it into bite size florets. Here is it served over polenta but it is delicious on it’s own, too!
Baby Broccoli with Garlicy Beans
1 Cup Corn Meal
2 Cups Water or Broth
1 TBS Butter
1/4 Cup Fresh Ground Parmesan
Broccoli with Garlicy Beans –
2 Cups Broccoli cut into bite size pieces
1 Can Cannellini Beans
3 Cloves Minced Garlic
1 TBS Lemon Juice
Thin Sliced Red Onion (about 1/8th of a large onion)
4 TBS Olive Oil
Salt/Pepper to taste
Polenta – Put water or broth in a sauce pan over medium heat. Stir in corn meal and stir well. Bring to a boil stirring frequently. Once boiling, turn to low and simmer approximately 20 minutes, stirring often to prevent sticking. Add a bit more liquid if it gets too thick before the corn meal is cooked. Once it’s cooked, turn off the heat and stir in the butter and cheese (non diary products work well in this recipe too).
Baby Broccoli and Garlicy beans – Toss the broccoli with 2 TBS of the oil and salt to taste. Spread on a baking sheet and put in an oven heated to 400 degrees for 15-20 minutes, roasting until the broccoli starts to brown. While the broccoli is roasting, put a saucepan on over medium heat with the remaining oil and fry the sliced onion. Cook until onion is soft and slightly browned – about 6 minutes. Once onions are cooked, pour the drained cannellini beans into the pan and add the garlic. Stir until beans are heated through and garlic is cooked. Add lemon just just before turning the heat off. Salt/Pepper to taste.
Once broccoli is finished roasting, add it to the beans and stir it all together. Serve over polenta and enjoy!