Broccoli and Cheese Polenta

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For Thanksgiving, Chef Dana Marie Moore shares a savory side that brings warmth, comfort, and a touch of creativity to the holiday table. Her Broccoli and Cheese Polenta layers creamy richness with the fresh sweetness of corn — a dish where every ingredient sings in harmony. Steeping the corn cobs in stock and milk deepens the flavor, making this an unforgettable addition to your feast and a perfect reflection of the Chefs’ Choir(SM) spirit: simple techniques, soulful food, and the joy of sharing.

Broccoli and Cheese Polenta

by Chef Dana Marie Moore

Ingredients

2 cups polenta (instant or regular)
2 cups chicken stock
2 cups whole milk
2 oz fresh thyme
2 oz olive oil
3 ears corn, kernels removed and cob reserved
2 oz garlic, minced
2 oz shallots, minced
1 1/2 oz lemon zest
1/4 pound broccoli, tops minced
1 cup Parmesan cheese
1 cup Mascarpone cheese
salt and pepper to taste

Procedure

Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.
In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.
Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.
Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.