Roasted broccoli
Serve this simple side dish alongside fish or chicken, or stir into grains. If you aren't a fan of boiled broccoli, this is a great way to enjoy this versatile veg
Creamy polenta
Serves 4
Easy
Prep:
Cook:
Pile pepperonata onto this soft, creamy polenta, or serve alongside your favourite stews. It's naturally gluten-free
Skip to ingredients
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- 250g polenta
- 30g salted butter
- 40g parmesanor vegetarian alternative, grated
Nutrition: Per serving
- kcal142
- fat9g
- saturates6g
- carbs9g
- sugars0.1g
- fibre1g
- protein5g
- salt1.15g
Method
step 1
Pour 1 litre water into a large, deep pan and bring to the boil. Add the polenta, a handful at a time, whisking continuously (adding it slowly helps prevent lumps forming) for 1-2 mins until it starts to thicken slightly. Reduce the heat and continue to cook for about 25-30 mins, stirring often to prevent it from sticking, until the polenta has thickened and is coming away from the side of the pan.
step 2
Add the butter, cheese, a generous grinding of black pepper and 1 tbsp salt. Whisk to combine. Serve immediately – the polenta will thicken as it cools.
