Broccoli Pesto Polenta
- 1 cup polenta
- 1 teaspoon kosher salt
- 1 lb. broccoli florets
- 3 tablespoons unsalted butter
- 3/4 cup milk
- 1/4 teaspoon red pepper flakes
- 3 tablespoons pesto
- 1 cup grated pecorino
- 1 cup grated Parmesan, plus more for serving
- 4 poached eggs, for serving
- extra virgin olive oil, for serving
Boil 4 cups water withe salt in a medium sauce pan. Gently place the broccoli florets in the boiling water, reduce heat to low and cook covered with the lid for 4 minutes, or until broccoli is cooked and just tender. Strain broccoli from the broccoli water and let it rest cutting board until cool enough to handle. Chop broccoli into small pieces and set aside.
Return the broccoli water to a boil and stir in the polenta in a slow steady stream. Reduce the heat to medium and cook polenta for 15-20 minutes, stirring constantly so the polenta doesn’t stick to the bottom. You’ll know when it’s ready when the polenta starts to soften and thicken. Stir in the butter and milk and continue to cook for another 5 minutes. Polenta should be smooth creamy. Stir in the pesto and chopped broccoli followed by the red pepper flakes and both the grated Pecorino and Parmesan. To serve, spoon polenta into four bowls and top with additional grated Parmesan, and a pinch of red pepper flakes. Nestle a warm poached egg on top of each bowl of polenta a drizzle each egg with a little olive oil.