I felt a little gourmet putting this together! I have never made or eaten polenta before either. To cook the broccoli easier I steamed it in a covered bowl for 10 minutes, in 1" or so of water, flipping half way through. I loved the way it tasted once I drained it and added the ingredients. The only change I made was reducing the black pepper to 1/8 tsp and adding 2 small pinches of salt. I didn't see the point in heating up the house to bake the broccoli in the oven 2-3 minutes. I wanted to follow the recipe, so I did that. I wish I wouldn't have. The broccoli softened up too much, lost its brighter color, and the bitterness from the red peppers and lemons dominated. I definitely would not add the oven baking part. I also had to brown the polenta for 8 minutes on each side, to get golden. Overall, a pretty quick dish for how fancy it looked. My only complaint, is it did seem a little dry. Maybe, I could come up with a sauce to pull it all together.
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I felt a little gourmet putting this together! I have never made or eaten polenta before...