Roasted Broccoli over Cheesy Polenta
How do you make cheesy polenta with broccoli?
Cook a roll of San Gennaro Traditional Italian Polenta, cut in 1-inch cubes, in chicken stock and olive oil for 10 to 15 minutes, then stir in sharp cheddar. Blend until smooth. Top with broccoli roasted at 425°F, garlic-chili oil and a squeeze of lemon.
Name a better combo than broccoli and cheddar. The marriage of two brilliantly simple and satisfying sides (roasted broccoli and cheesy polenta) comes together to make one meal.
Broccoli is roasted at a high temperature to make it nice and crispy. Creamy polenta is made with sharp cheddar cheese. Garlic and chili flakes are slowly fried in extra-virgin olive oil to make for a great drizzle at the end. Finish it all off with a squeeze of lemon.
Ingredients
Broccoli
- 4 cups chopped broccoli
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Garlic-Chili Oil
- 1/4 cup olive oil
- 1 teaspoon chili flakes
- 8 cloves garlic, thinly sliced
Cheesy Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 Tablespoon olive oil or butter
- 1 cup chicken stock
- ¾ cup sharp cheddar cheese, grated
To serve
- Lemon slices
Method
Preheat oven to 425°F.
Make the cheesy polenta
Cut polenta into 1” cubes. Cover the polenta cubes in a medium-sized saucepan with chicken stock and olive oil. Cook over medium-low heat, frequently stirring, until the cubes of polenta have softened and broken down, about 10 to 15 minutes. Lower the heat to simmer and stir in the sharp cheddar cheese. Using the back of a wooden spoon or an immersion blender (our recommendation), break up the remaining chunks of polenta and make the mixture smooth, thick, and creamy. Set aside and keep warm until ready to serve.
Make the roasted broccoli
Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil, salt, and pepper. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.
Make the garlic-chili oil
Heat the oil in a small skillet over medium heat. Add the garlic and chili flakes. Cook until the garlic is light golden, 3 to 5 minutes. Remove from the heat, and let it rest until ready to serve. This can also be made in advance.
To Serve
Divide the polenta among four bowls. Top with the broccoli and give a drizzle of garlic-chili oil and finish with a squeeze of fresh lemon juice.
