Lunch special – Broccoli Polonaise

Needed a hearty helping of vegetables after yesterdays cholestorol-fix breakfast.  In keeping with the gratin theme, I was motivated by Prof. Steve Holzinger’s article”All About Gratins”

The Broccoli Gratinee sounded fairly straightforward:  butter, breadcrumbs, parmesan seasonings over crisp steamed broccoli baked in a hot oven.   The parmesan was to be added at the end of the butter-breadcrumb mixing and the mixture may have been too hot and set in the pan before being transferred to the gratin dish.  After a quick ten minutes in the oven it was set to cool.  Despite the dryness – it was super yummy – I couldn’t have ordered up a better lunch.  This recipe will require some further contemplation – reminding me of the old adage “Think before you Cook!”

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