2 cups of cornmeal (chá)
3 cups of water
2 cups of milk
1 envelope of vegetable broth
Stuffing
1 handful of broccoli
2 tablespoons of olive oil
1 small onion, finely chopped
To taste: salt and pepper
1 tablespoon of cornstarch
1 can of cream of milk
150g of mozzarella cheese, grated
2 cups of cornmeal (chá)
3 cups of water
2 cups of milk
1 envelope of vegetable broth
Stuffing
1 handful of broccoli
2 tablespoons of olive oil
1 small onion, finely chopped
To taste: salt and pepper
1 tablespoon of cornstarch
1 can of cream of milk
150g of mozzarella cheese, grated
In a pot, place the cornmeal dissolved in water, milk, and vegetable broth
Bring to a simmer and stir constantly until it comes away from the bottom of the pot. Reserve
Stuffing
1
Wash the broccoli well, drain, cut into florets, and blanch
Let cool and chop finely
2
In a pan, heat the olive oil and sauté the onion until golden
Add the broccoli, season with salt and pepper, and let cook for 3 minutes over low heat
Add the cornstarch dissolved in cream of milk and cook until slightly thickened
Turn off the heat and add half the cheese
3
Preheat the oven to 200°C
Grease a 22cm diameter mold with removable rim, place half the polenta, the stuffing, and top with the remaining polenta
Dust the remaining mozzarella over the top and bake for 20 minutes
Serve hot.
