Broccoli Polenta   

Submitted by Imogen Shaw 
Adapted from Isa Chandra and Terry Hope Romero's excellent book "Veganomicon". 

Ingredients 
1 cup polenta grain 
1 large head of broccoli 
3 cups of vegetable broth 
2 tablespoons of olive oil 
1 teaspoon salt 


Directions 
Bring 3 cups of vegetable broth to the boil in a largeish saucepan. 

Chop up broccoli head and stalk into tiny cubes. 

When the broth is boiling slowly add the polenta, stirring it in with a whisk, then add the broccoli and whisk it again. 

Add the olive oil and the salt. 

Turn the heat down and let the polenta simmer for 15 minutes, stirring frequently. The mixture should have thickened. 

Take the pan of polenta off of the heat. Pour the polenta into cupcake trays. 

Allow the polenta to cool for at least half an hour, it should set to be fairly firm, and you can then using a dinner knife prise it out of the cupcake tins. 

Put the resulting polenta cakes on a baking tray and grill, turning once, until both sides are golden. 

Serve with tomato,onion and herb sauce or hot marinated tempeh!