Comments on: A Healthy Pause: Roasted Broccolini over Spinach Parmesan Polenta

By: shannon

shannon — Wed, 11 Nov 2009 00:20:32 +0000

What a great recipe! I used chopped frozen spinach in the polenta as a shortcut, and it turned out wonderfully. I don’t think I’ve ever had broccolini, but we happened to have an enormous amount of broccoli from the farmer’s market, which worked great. I love roasted broccoli in any dish.

By: stacie

stacie — Tue, 10 Nov 2009 19:29:52 +0000

hi christie, i can’t imagine that refrigerating poletna would make the difference here. there are several kinds of polenta–different grain sizes. i’m sorry that i wasn’t more specific in my recipe! my guess is that we used different grain sizes and the amt of liquid needed for my polenta is different that what was needed for yours. my guess is that the solve is simple–use the amt of liquid recommended in the cooking instruction on your polenta’s package. let me know how it turns out if you venture to make this again.

By: christie

christie — Tue, 10 Nov 2009 03:23:11 +0000

somehow mine looks like Polenta soup. there was nothing remotely thick about it… i really don’t know where i went wrong! is it because i refrigerated my polenta?

By: Megan

Megan — Wed, 28 Oct 2009 22:38:11 +0000

This whole recipe sounds wonderful, especially the roasting part! We’re big broccoli fans, so I expect us to like it, though I’ve never served polenta. Thanks for the recipe!