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Linguine with organic lettuce and avocado basil sauce

10 minutes

Broccoli and gorgonzola polenta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

150 g Gorgonzola, for serving
Italian parsley, torn, for serving

For the broccoli

3 T olive oil
2 cloves garlic, crushed
400 g Tenderstem broccoli
Sea salt and freshly ground black pepper
½ cup vegetable stock

For the polenta

4 cups full-cream milk
1 t salt
1 cup polenta

Method

To make the broccoli: In a saucepan, heat the olive oil. Stir in the garlic and broccoli and season to taste. Pour in the stock and cook very gently for 10 to 15 minutes, or until the broccoli is tender.

To make the polenta: In a large, deep saucepan, bring the milk to a boil. Add the salt and polenta, reduce the heat and whisk until thickened – this shouldn’t take more than a few minutes but take care as the polenta can burn. The polenta should be soft and creamy so add more milk or stock to loosen it if necessary.
To serve: Ladle the hot polenta into bowls or onto a platter. Top with the broccoli, chunks of Gorgonzola and a scattering of parsley.

Leftovers? Turn extra polenta into a greased baking dish, cover with Napoletana sauce and grated Parmesan and bake until golden.

Per serving: 1960.1 kJ, 23.5 g protein, 31.6 g fat, 27.6 g carbs.

TASTE’s take:
The polenta is cooked in milk to add nutritional value to this vegetarian dish.

Discover more recipes featuring polenta here.

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Broccoli and gorgonzola polenta

Broccoli and gorgonzola polenta

Ingredients

Method