Ingredients

6 1/2 C. water
1 C. broccoli florets
1 tsp. salt
2 C. cornmeal
2 Tbsp. margarine

Cooking Instructions

Bring water to a boil in a large stockpot. Add broccoli and salt and 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 and stir until the polenta begins to thicken and pulls away from the side, it should take about 30 minutes. Remove from heat and stir in the margarine. To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover and refrigerate for later use as a pizza crust or for sandwiches.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)