Broccolini & Polenta


Makes 4 portions

1 C cornmeal
3 C water
2 green onions, diced
1/2 white onion, diced
2 cloves garlic, minced
1 t chili flakes
1 t oregano
1 t thyme
3 T olive oil
1 bunch broccolini, washed & chopped
1 C almonds, chopped
1 C walnuts, chopped
Parmesan for serving


prep 5 mins + cook 20 mins

In a pan over medium heat, add green onion, garlic, white onion, chili flakes, oregano, thyme & 2 T olive oil. 
Fry until fragrant, then add the cornmeal & water.
While the water heats up, time to get a 2nd pan started to blanch the broccolini.
Make sure to keep an eye on your cornmeal and stir every few minutes so it doesn't clump up.
Remove it from the heat when it's reached a thickness you like. I usually aim for mashed potato thickness.
When the broccolini is bright green, you can remove it from the heat and use this pan to roast your nuts. 
Once the nuts are ready, return broccolini to the pan for about 2 or 3 minutes.
Right before serving, add a little salt, pepper and the last 1 T of olive oil to the polenta. 
Shave a little Parmesan on top & some freshly cracked pepper.