Broccoli and Gorgonzola Polenta

Broccoli and Gorgonzola Polenta

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

This Italian-inspired, vegetarian main dish meal tops soft and creamy polenta with a delicious broccoli and garlic mixture, and Gorgonzola cheese. 


  • 2/3 cup Gorgonzola, for serving
  • Italian flat-leaf parsley, torn for serving
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 cup broccoli florets
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup vegetable stock
  • 4 cups whole milk
  • 1 cup polenta


  1. Place the olive oil into a saucepan over medium heat. Once it begins to shimmer, add the garlic, broccoli and a few pinches of salt, and sauté the mixture for 2 minutes. Add the vegetable stock and cook the mixture for 12 minutes.
  2. In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.
  3. Serve the polenta in shallow bowls topped with the broccoli mixture and garnished with the Gorgonzola and the parsley.


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