6 1/2 c Water
1 c Broccoli florets
1 ts Salt
2 c Cornmeal
2 tb 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.

“Vegetarian