Instructions:

Yield: 6 cups

6 1/2 cup Water
1 cup Broccoli florets
1 tsp Salt
2 cup Cornmeal
2 tbsp Margarine

Bring water to a boil in a large stockpot. Add broccoli & salt & 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 & stir until the polenta begins to thicken & pulls away from the side, it should take about 30 minutes. Remove from heat & stir in the margarine.

To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover & refrigerate for later use as a pizza crust or for sandwiches.