Ingredients for 4 persons:
200 g cleaned broccoli
one clove of garlic
40g butter
150 g Grana Padano
1/2 glass white wine.
-For the polenta:
1 litre and a quarter of water
coarse cooking salt
350 g yellow flour.
• Clean the broccoli and divide it into flowerets, wash and
parboil them in plenty of salted water.
• Lightly fry the garlic in a frying pan with a little oil
and add the broccoli before it gets too dark in colour, then leave
to absorb the flavour for a few minutes.
• Put on a pan of lightly salted water and, when it comes
to the boil, pour in the flour, sprinkling it over the surface and
stirring all the time..
• Cook for about 45 minutes, stirring now and again. The polenta
must appear firm.
• When the polenta is ready, take it off the heat and stir
in the grated Grana Padano and the broccoli.
• Mix well, turn out onto a board and serve.
If liked, you can scatter it with slivers of Grana Padano.
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Consorzio per la tutela del Formaggio Grana Padano
