Combine
the water, and broccoli in a heavy bottomed saucepan and bring to a
boil. Simmer for 5 minutes.
Remove
from heat and stir in the grits with a long handled wooden spoon.
Return to a boil. Reduce heat to low, cover and cook, stirring
occasionally, for 20 minutes.
Stir
well, add remaining ingredients, and mix thoroughly.
If the
polenta sticks to the bottom of your saucepan, use a flame tamer (also
called a heat diffuser) underneath.
Although some
might think it strange, I love hot polenta for breakfast. It also makes
an interesting main meal or side dish. Nutritional yeast flakes add
cheeselike undertones, while broccoli adds flavor, nutrition, and
beautiful flecks of green. Do not be tempted to substitute cornmeal, as
you will not have good results. Use only the more coarsely ground corn
grits, which can be found in natural food stores.
Serves 2 as a main dish or breakfast;
serves 4 as a side dish
