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Frascatula | Italian Broccoli Polenta Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Oct 23, 2022
  • 1 min read

This Calabrian polenta dish is a little unusual in that the polenta is cooked directly with vegetables (in this case broccoli) and results in a much thinner, more liquid porridge. Traditionally, it was often served in a hollowed-out loaf of bread, allowing shepherds to easily bring their lunch to work!


frascatula-polenta-recipe-broccoli-vegetarian-vegan-vegetable
Frascatula | Italian Broccoli Polenta Recipe

Watch the Pasta Grammar video where we make this recipe here:




Serves 3-4.


For this recipe, you will need:

  • 6 1/3 cup (1.5 liters) water

  • Salt

  • 10 oz. (285g) broccoli florets (about 1 large head of broccoli)

  • 2-3 tbsp extra virgin olive oil

  • 1 peeled garlic clove

  • 1 dried chili pepper (optional)

  • 3/4 cup (150g) fine polenta

  • Chili powder for topping (optional)


Bring the water to boil and salt it generously. Add the broccoli and boil it for 10 minutes.


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Add the olive oil, garlic clove, and dried chili pepper into a skillet and bring up to medium heat. Using a slotted spoon, transfer the broccoli into the pan and sauté while you start the polenta.


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Don't throw away the broccoli water! Keep it boiling and pour in the polenta. Stir it constantly while it cooks. After the polenta has been cooking for 2-3 minutes, add the broccoli back into the pot and stir all together for a further 15-18 minutes. The broccoli will largely dissolve—this is good!


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Serve right away, topped with chili powder. Buon appetito!



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