Cornmeal Focaccia with Broccoli and Almonds – Ilaria Moretti

Preparation

 Bring 0.75 liters of salted water to a boil, remove from the heat, and pour in the Instant Yellow Polenta flour. Stir vigorously with a whisk to avoid lumps. Put it back on the heat and cook the polenta for about 5 minutes, stirring until it reaches a thick, creamy consistency.

Meanwhile, finely chop the broccoli. When the polenta is cooked, add the chopped broccoli and almond flour, mixing well to blend all the ingredients.

Lightly grease a shallow baking dish with extra virgin olive oil and dust with Instant Yellow Polenta flour. Pour the mixture into the dish, smooth the surface with a spatula, and let it cool completely. Once cooled, bake in a preheated oven at 180°C (355°F) for about 25 minutes. You’ll get a crispy focaccia.