Mixture:
2 cups of cornmeal
3 cups of water
2 cups of milk
1 envelope of vegetable broth.
Filling:
1 cup of broccoli florets
2 tablespoons of olive oil
1 small onion, finely chopped
Salt and pepper to taste
1 tablespoon of cornstarch
1 can of heavy cream
150g of mozzarella cheese, grated
Mixture:
2 cups of cornmeal
3 cups of water
2 cups of milk
1 envelope of vegetable broth.
Filling:
1 cup of broccoli florets
2 tablespoons of olive oil
1 small onion, finely chopped
Salt and pepper to taste
1 tablespoon of cornstarch
1 can of heavy cream
150g of mozzarella cheese, grated
Mixture:
In a saucepan, combine the dissolved cornmeal with water, milk, and vegetable broth
Heat over low heat, stirring constantly until it thickens at the bottom of the pan. Reserve
Filling:
Wash the broccoli, drain, cut into florets, and blanch
Let it cool, then chop
Sauté the olive oil and add the chopped onion
Add the broccoli, season with salt and pepper, and let it cook for three minutes over low heat
Add the dissolved cornstarch to the heavy cream and cook until thickened
Turn off the heat and add half of the cheese
Bake in a preheated oven at 200°C
Grease a 22cm diameter round cake pan with removable rim with butter, distributing half of the mixture, the filling, and cover with the remaining mixture
Sprinkle with mozzarella cheese and bake for an additional 20 minutes.
