STUFFED POLENTA CUPS

Entree - appetizer (make smaller ones) - vegetarian - gluten free (possibly lactose free, read bottom notes)

1 1/2 cups Italian polenta flour
5 oz cauliflower, cut into small florets
5 oz broccoli, cut into small florets
1 carrot, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 cup provolone, grated
2 tbsp parmigiano, grated
2 bay leaves
1 tbsp butter
Extra virgin olive oil, salt and pepper

Bring a pot of water to a boil (at least 8 cups), add salt, cauliflower and broccoli florets and cook until tender. Remove vegetables with a slotted spoon.

Use 6 cups of this water to prepare polenta: slowly pour corn flour into the boiling water, whisking constantly to prevent knots. Lower the heat to simmer, cover with lid and cook for 45-50 minutes, stir occasionally. Season with pepper (optional), add parmigiano and butter and mix well to combine.

Divide polenta evenly among 6 muffin molds, filling them about 1/2 full. Moisten the outside of a water glasses (1/4" smaller) with ICE WATER. Press the glasses into the molds to form the polenta cups; the cold glasses will quickly set the polenta and shape it.

Unmold the cups and set aside.

Preheat oven to 400F

Sautee chopped vegetables and leaves in a non-stick skillet with 2 tbsp olive oil, then add cauliflower and broccoli and sautee for 5-10 minutes.

Fill the cups with vegetables and cheese; transfer onto a greased baking sheet and bake until polenta is warmed and cheese is golden.

Remove from oven and serve.

This recipe serves about 6 (depending on the muffin molds size).


- You can use other vegetables: artichokes, mushrooms, eggplant, zucchini....
- If you're lactose intolerant avoid all dairy and top cups with breadcrumbs.
- If you like it, you can add crumbled sausages or pancetta or prosciutto, for some extra taste (but it would not be vegetarian anymore).