WEEKDAYS 1e|12c|p

Polenta and Broccoli Filomena

Mario Batali
Servings: 4 to 6
30 to 45 min

Mario was put to the test and made this delicious dish!

  • Ingredients
  • step-by-step directions
Polenta and Broccoli Filomena
  • 4 cups boiling water
  • 1 cup instant polenta
  • 3/4 cup marinara sauce
Broccoli Stem Salad
  • 3 broccoli stems (thinly sliced or shaved)
  • 1/4 cup red wine vinegar
  • 1/4 cup basil (roughly chopped)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
Broccoli Sautéed Broccoli
  • 2 tablespoons olive oil
  • 2 stalks broccoli (cut into small florets)
  • 1 red bell pepper (thinly sliced into strips)
  • 1 teaspoon red chili flakes
  • 2 cloves garlic (thinly sliced)
  • 1 Italian pickled hot pepper
  • 2 tablespoons honey
  • 1/4 cup white wine
  • 1/2 cup basil (roughly chopped)
  • 1 lemon (juiced and zested)
Sautéed Peas
  • 2 tablespoons olive oil
  • 1 cup frozen peas (thawed)
  • 1/2 red onion (peeled and small diced)
  • 2 tablespoons honey
  • 1/2 block cream cheese (cut into cubes, 4 ounces)
  • 1/4 cup pecorino romano (grated)
  • In a medium saucepan bring water to a boil and season with Kosher salt. Add polenta and bring to a boil, allow to simmer until thickened, whisking constantly, about 7-10 minutes.
  • In a small saucepan, add marinara sauce and heat over medium heat.
  • Once polenta has thickened, add half to the marinara sauce and stir to combine. Keep warm.
  • For the Broccoli Stem Salad:
  • In a large bowl, add the broccoli stems, red wine vinegar and season with Kosher salt and freshly ground black pepper. Allow to marinate for 10 minutes. Add basil and olive oil and mix to combine.
  • For the Sautéed Broccoli: in a large cast-iron skillet add olive oil and heat over medium-high heat. Add broccoli florets and allow to cook without moving, until browned and charred, about 5 minutes. Add red bell pepper, chili flakes, garlic and the juice of a pickled Italian hot pepper. Allow to cook until tender, about 3 minutes. Season with Kosher salt and freshly ground black pepper.
  • Add honey and white wine, stirring to deglaze the pan. Add basil and lemon juice and mix to combine.
  • For the Sautéed Peas: in a small non-stick sauté pan, add olive oil and heat over medium-high heat. Add red onion and cook until slightly tender, about 4 minutes. Add peas and honey and cook until peas are tender, about 3 minutes. Add cream cheese and pecorino romano and mix to combine until cheese has melted.
  • To Serve: spoon polenta and polenta in marinara sauce side by side onto a platter. Top with pea mixture, sautéed broccoli and broccoli stem salad. Garnish with pecorino romano.
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