This “sauce” is made from broccoli cooked until very tender and then mashed or pureed. For the polenta, you can use either soft cooked polenta, or use the rolls of hard cooked polenta and grill the slices, or simply oil them up and roast or broil them in the oven.
INGREDIENTS:
1 recipe Polenta (see recipe) for creamy/soft style, or 1-2 rolls firm polenta, grilled, roasted, or broiled until golden, hot, and crisp on the outside 1 bunch broccoli, around 1-1½ pounds 2-4 cloves garlic, minced ½ white or yellow onion, minced ½ teaspoon fresh thyme, chopped Salt and pepper to taste Olive oil as needed 2 tablespoons shredded basil leaves or Thai basil leaves ¼ cup toasted pine nuts, if you wish Vinegar if needed, red wine, white wine, white balsamic, to your taste or to match the rest of dinner* Plenty of fresh grated Romano or Parmesan cheeseMETHOD:
Bring a 4-5 quart pot full of water to a boil.
While the water comes to the boil, trim the broccoli florets from the stems and cut into 1 inch bits. Trim the bottom of the stem and peel it, then cut into ½ inch chunks.
When the water boils, salt it well and add the broccoli. Cook until the broccoli is bright green and starting to get tender. When you bite a piece it should offer only a little, but not be mushy or even very soft. Use a slotted spoon and transfer to a strainer. Save the water as you might need it for helping with the sauce. When the broccoli has cooled, turn it out onto a large cutting board and use a large sharp knife to chop it into small bits and pieces.
Heat a 12 inch sauté pan or straight-sided sauteuse over medium heat. Generously film pan with oil and heat oil until it starts to “shiver”. Add the onion and stir to coat. Cook gently until the onion is very soft and lightly colored golden. Add the garlic and thyme and sauté until fragrant. Stir every couple minutes to prevent scorching. Do not let the garlic take on color. Cook 1 minute more.
Once the garlic is softened, add the drained broccoli to the pan, and drizzle with oil. Toss to combine the broccoli with the rest of the ingredients in the pan. Season with salt and pepper and cook gently, stirring every few minutes. If the broccoli seems intent on merely coloring/burning rather than softening, add ½ a cup of the cooking water and cover the pot. Steam the broccoli 4-5 minutes, then check to see if it is tender. Repeat as needed. Broccoli is ready when caramelized here and there and tender enough to mash.
Use a wooden spoon to mash the broccoli around to an almost paste like texture. Taste for seasoning. If you wish, you can drizzle the broccoli with vinegar to give it some “pop”. Just a little-1-2 tablespoons, though, so as not to overwhelm the flavor of the broccoli. Drizzle with plenty of olive oil to make it saucy and remove from heat.
Arrange polenta rounds on a platter in an over-lapping circle or soft polenta in a bowl with a depression in the center. Spoon the sauce into the center of the polenta, getting all the oil from the pan. Drizzle with more if needed and grate a small blizzard of cheese onto the dish. Scatter with the basil leaves. If using, scatter with pine nuts and serve hot.
Chef’s Notes:*You may not need to add any vinegar. Taste the dish-with really fresh broccoli it may not need it, or you may decide you want that pop of acid to counter whatever else may be on the plates.
Serves: 4
Source: Chef Andrew E Cohen
