This Calabrian polenta dish is a little unusual in that the polenta is cooked directly with vegetables (in this case broccoli) and results in a much thinner, more liquid porridge. Traditionally, it was often served in a hollowed-out loaf of bread, allowing shepherds to easily bring their lunch to work!
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Frascatula Recipe
Makes: 3 to 4 servings
For this recipe, you will need:
- 6 ⅓ cup (1 ½ liters) water
- Salt
- 10 ounces (285 grams) broccoli florets (about 1 large head of broccoli)
- 2 to 3 tablespoons extra virgin olive oil
- 1 peeled garlic clove
- 1 dried chili pepper (optional)
- ¾ cup (150 grams) fine polenta
- Chili powder for topping (optional)
Bring the water to boil and salt it generously. Add the broccoli and boil it for 10 minutes.
Add the olive oil, garlic clove, and dried chili pepper into a skillet and bring up to medium heat. Using a slotted spoon, transfer the broccoli into the pan and sauté while you start the polenta.
Don't throw away the broccoli water! Keep it boiling and pour in the polenta. Stir it constantly while it cooks. After the polenta has been cooking for 2 to 3 minutes, add the broccoli back into the pot and stir all together for a further 15 to 18 minutes. The broccoli will largely dissolve—this is good!
Serve right away, topped with chili powder.
Buon appetito!
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