Broccoli Pesto Polenta is a seriously good bowl of yum. It’s creamy and cheesy with a hint of basil. The poached egg on top totally makes the dish.
Broccoli Pesto Polenta
1 cup polenta
1 teaspoon kosher salt
1 pound broccoli florets
3 tablespoons unsalted butter
3/4 cup milk
1/4 teaspoon red pepper flakes
3 tablespoons pesto
1 cup grated pecorino
1 cup grated Parmesan, plus more for serving
4 poached eggs, for serving
Extra virgin olive oil, for serving
1. Boil 4 cups of water with the salt in a medium sauce pan. Add the broccoli florets to the boiling water, reduce heat to low, cover and cook for 4 minutes, or until broccoli is cooked and just tender. Strain broccoli from the broccoli water and set aside until cool enough to handle. Chop broccoli into small pieces.
2. Return the broccoli water to a boil and stir in the polenta in a slow steady stream. Reduce heat to medium and cook polenta for 15 minutes, stirring constantly to avoid it sticking to the bottom of the pan. The polenta is ready when it starts to soften and thicken.
3. Stir butter and milk into the polenta and continue to cook for another 5 minutes. Polenta should be smooth and creamy. Stir in the pesto and chopped broccoli then the red pepper flakes and cheeses.
4. To serve, spoon polenta into bowls and top with additional grated Parmesan and a grind of black pepper. Top each bowl with a warm poached egg and a drizzle of olive oil.
Recipe from Shutterbean.com
I loved being able to title today’s post “Listening to A Silent Film”. Awesome. As is the song.
‘Something To Believe In’ has that roll the car windows down, turn up the volume and tilt your head back while belting out the lyrics vibe. It’s catchy and it feels like a drive to the beach.
Check out A Silent Film on the band’s Website where you can learn of an upcoming gig in Oklahoma and buy their music.