Polenta with broccoli

Ingredients for 4 servings:

• 250 g broccoli
• Salt
• 2 Cabanossi, 180 g each
• 60 g tomatoes, dried and preserved in oil
• 200 ml milk
• 300 ml vegetable stock
• 40 g butter
• 250 g polenta
• Pepper from the mill
• 80 g Parmesan, grated
• 30 g butter, liquid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Divide the broccoli into florets and blanch in boiling salted water for 2 minutes. Drain in a sieve and rinse with cold water. Cut the Cabanossi and sun-dried tomatoes into pieces. Bring the vegetable stock, milk, and butter to a boil and season with salt. Stir in the polenta and bring to a boil, stirring constantly. Cover and simmer over low heat for 5 minutes. Season with salt and pepper and stir in the grated Parmesan cheese. Line a baking sheet with baking paper and spread the polenta on it to a thickness of about 2-3 cm. Top with the broccoli, Cabanossi, and sun-dried tomatoes and brush with the melted butter. Bake in an oven preheated to 200°C for about 10 minutes, until the polenta is golden brown.