Broccoli and Gorgonzola Polenta

Directions

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.