Frascatula is an ancient "cucina povera" recipe typical of central Sicily and enjoyed during the winter months. This Sicilian polenta with broccoli is made with durum wheat semolina cooked in the same water used to boil the broccoli and is simply flavored with garlic, red chili flakes, a drizzle of olive oil and grated Pecorino cheese. The perfect cold weather comfort dish!

This Sicilian polenta with broccoli is known as frascatula in Sicily. Derived from the French words "flasque" meaning soft which perfectly describes this dish.
Frascatula consists of polenta made with durum semolina, instead of the traditional cornmeal, and combined with vegetables. This ancient Sicilian dish was traditionally vegetarian but some modern versions add pancetta or sausage sautéed along with the vegetables.
If you enjoy polenta in any way: soft and creamy oven baked polenta; layered polenta lasagna; or as a bed for chicken cacciatore or osso buco, you will no doubt enjoy Sicilian frascatula.
Polenta with broccoli is a perfect example of peasant food. It is thick, creamy and satifying and exactly the type of dish you want to cozy up with on a cold January day. And best of all it's ready in less than 30 minutes!
Variations of Frascatula
The ingredients used for frascatula, also known as piciocia or picciotta, vary throughout different towns in central Sicily.
Some examples of grain used, other than durum wheat, include an ancient grain called timilia or ground dried legumes such as chickpeas, fava beans or cicerchie. This is an ancient legume popular in southern Italy known as grass peas and often described as a cross between chickpeas and lentils.
Cornmeal flour may also be used, if you prefer, in place of durum wheat.
Other vegetables that may be used include: cauliflower; swiss chard; cicoria; borage; wild asparagus; rapini as well as wild fennel often used as a garnish.
How to serve leftover frascatula
If you happen to have leftover frascatula, transfer it to a wide shallow food container and refrigerate it. The following day cut it into squares, dredge in flour, pan fry it in olive oil until crisp and golden and enjoy!
Ingredient List
- Durum wheat semolina
- Broccoli: divided into florets
- Olive oil
- Garlic
- Dried chilies: optional
- Salt
- Grated Pecorino (or Parmigiano) cheese: (optional) for serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the broccoli
-Separate broccoli into florets, rinse well, and boil in salted water for 7-10 minutes (depending on how soft you like your vegetables).
-Do not drain the cooking water!
-Transfer the broccoli to a skillet with olive oil, minced garlic and red chile flakes. Cook, stirring, for a few minutes while you prepare the polenta.
2. Cook the polenta
-In the same water used to boil the broccoli, reduce to medium low heat and slowly pour the durum wheat semolina into the water using a whisk to stir and ensure there are no lumps.
-Add the broccoli to the polenta and cook, stirring frequently, until the mixture is thick and creamy.
-Serve hot with a drizzle of olive oil and grated cheese (optional) at the table.
Recipe Notes
-The durum wheat semolina may be replaced with cornmeal.
-Replace the broccoli with other vegetables of your choice such as cauliflower; swiss chard; rapini; asparagus or cicoria.
Keep leftovers refrigerated for up to 3 days.
Cut into cubes, dredge all sides in flour and pan fry in olive oil approximately 2 minutes per side until golden and crisp.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more polenta recipes!
- Creamy Oven Baked Polenta
- Butternut Squash and Spinach Polenta Lasagna
- Veal Osso Buco
- Chicken Cacciatore with Polenta or Pasta
Ingredients
- 4 cups broccoli florets (about 2 heads)
- 6 cups water
- 4 tbsp. olive oil divided
- 1 clove garlic
- pinch red chile flakes optional
- 1 teaspoon salt or more to taste
- ¾ cups durum wheat semolina
- grated Pecorino or Parmigiano cheese to serve (optional)
Instructions
- Add water to a medium sized sauce pan and bring to a boil.
- Meanwhile, separate broccoli into florets and rinse well.
- When the water comes to a boil add 1 teaspoon salt and the broccoli. Lower to medium heat and cook until desired level of doneness: about 7 minutes if you want the broccoli to retain some bite to it or 10 minutes for soft broccoli.
- Meanwhile, heat 3 tbsp. olive oil in a medium sized skillet. Add minced garlic and red chili flakes and cook for 1 minutes.
- Use a slotted spoon to transfer the broccoli to the skillet and add a pinch of salt. DO NOT drain the broccoli cooking water!
- Cook over medium heat, stirring occasionally, while you prepare the polenta.
- Slowly pour the durum wheat semolina into the water and whisk to ensure there are no lumps.
- Cook, stirring almost constantly, for 5 minutes.
- Add the broccoli to the polenta and cook, stirring for 10 more minutes until the mixture is thick and the broccoli has almost melted into the polenta. Taste and add more salt if needed.
- Serve hot with a drizzle of olive oil and grated Pecorino (if desired) at the table.
Notes
-Replace the broccoli with other vegetables of your choice such as cauliflower; swiss chard; rapini; asparagus or cicoria. Storage Keep leftovers refrigerated for up to 3 day.s How to serve leftovers Cut into cubes, dredge all sides in flour and pan fry in olive oil approximately 2 minutes per side until golden and crisp.
Janet
I made It with corn meal and it was delicious! Can't wait to try it with various other vegetables. Thanks!
Nadia
Hi Janet, wow that was fast! It's definitely one of those recipes where we are likely to have everything we need on hand. I'm sure it was delicious with cornmeal, I'm so glad you enjoyed it. Thanks for your comment!