Polenta with Creazzo “fiolaro” Broccoli and Assiago Mezzano

4 servings
300 g. of cleaned “Fiolaro” broccoli
1 garlic clove
40 g. of butter
100 g. Asiago Mezzano (medium-ripe variety)
350 g. Marano corn

Clean broccoli, chop them and simmer in boiling salted water for a short time. Shallow-fry garlic into a bit of oil in a frying pan and before it starts colouring, add the broccoli, let them spicy. Prepare a firm polenta (corn mush). Remove from heat and add grated Asiago and the broccoli. Mix them well and serve. You can spread some grated Asiago Mezzano on dishes.


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