What's on the Menu Tonight? Indian Broccoli Polenta!

Tonight's feature is my take on Polenta.  I pan roast the corn with Indian spices before adding my pre-heated water and broccoli parts.  This makes for a wonderful, hearty, bountiful flavor that blends perfectly with sauteed Balti spiced onions, mushrooms and spinach.  Now that's YUMMY in my TUMMY! See recipe below picture for my Indian style polenta!  

1 Cup Polenta Corn Grits
3.5 cups vegetable broth or water (go low sodium if using broth)
2 TBSP Sunflower oil (or Olive or Grapeseed)
4 Cups very well-chopped broccoli, stalks & tops (I pulse them in processor - no large than 1/4" pieces

SPICES:  
1/8 tsp Hing 
1/2 tsp Whole Cumin Seeds
1/4 freshly ground Black Pepper 
1/4 tsp dry Ginger Powder
1 tsp Tumeric
1/2 tsp Salt
1 tsp Coriander

To prepare the corn grits:

• Preheat on the stove top a large dutch skillet or cast iron skillet on low setting (about 1-2 minutes)
  
• Put in cornmeal and dry roast for 5 Minutes and add all the spices except the coriander.  
  
• Add oil and then the coriander and mix with dry corn grits thoroughly.  
  
• Slowly add your hot water (be careful of rising steam!!!) and stir as you add to avoid lumps (I add water in portions and stir after each portion)
  

• Add the broccoli and stir thoroughly (veg does not have to be pre-cooked)
  
• Simmer on low heat covered for 15 minutes (stirring every so ofter)
  
• After 15 minutes remove from heat, keep covered and let sit for 10 minutes. 
  

To prepare molds:  

• Grease a 12 muffin tin (lightly).  
  
• Scoop polenta into muffin tin almost to top and then flatten with a spoon. 
  
• Refrigerate for no less than 1 hours
  
• Use dull bladed knife to lift out  
  
• to reheat: place under broiler and watch closely (approx 3 minutes)
  

Serve atop sauteed veggies!!  This meal was AWESOME tonight and totally satisfying.  Can't ask for anything better and the cost to make this was next to nothing!  Much better than going out and easy to make!