2 cups chicken broth or vegetable broth (bouillon is a-okay!)
A pinch of salt
1 cup dry polenta
1 tablespoon olive oil
2-3 cups very finely diced (1⁄4 inch pieces) broccoli, florets and stems
A handful of pecerino romano or 1⁄4 cup of pesto is optional
Bring the broth and salt to a boil in a medium sized pot. Add the polenta in a slow, steady stream, whisking as you add it. Add in the broccoli and olive oil, stir well, and reduce heat to low. Cover and let simmer for 15 minutes, stirring often.
Transfer the polenta to a medium sized greased baking dish. Top with a little grated cheese or a thin layer of pesto if you like.
Preheat the broiler or bring the oven up as high as it goes. Place polenta filled baking dish into the oven Cook under the broiler for 7-10 minutes, or until golden-brown.
Serve. Eat it cold again the next morning for breakfast.