Ingredients
6 1/2 cup water
1 cup broccoli florets
1 tsp salt
2 cup cornmeal
2 tbsp margarine
Directions
Bring water to a boil in a large stockpot. Add broccoli & salt &
boil for one minute. Sprinkle in the cornmeal gradually, stirring
constantly with a wooden spoon. When the cornmeal has been added,
reduce heat to low. Cook & stir until the polenta begins to thicken &
pulls away from the side, it should take about 30 minutes. Remove
from heat & stir in the margarine.
To serve, top with marinara sauce or caponata. Spread onto an oiled
baking sheet, cover & refrigerate for later use as a pizza crust or
for sandwiches.
"Vegetarian Gourmet" Spring, 1995
Servings: 6 cups
Polenta With Broccoli Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked back into antiquity, at least as far back into history as the Egyptians, and possibly even further. In practice though, sadly, these old records were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to academics is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the cooks of Roman times made use of many different herbs and spices, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Over the succeeding few centuries, the wealthy families of the West competed with each other to offer the best banquets, and as a result chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Polenta With Broccoli recipe.
