Friday 18 October 2019

Indy Power: Polenta with Charred Broccoli and Garlic


Indy Power's polenta with charred broccoli and garlic
Indy Power's polenta with charred broccoli and garlic
Indy Power's Polenta with Charred Broccoli & Garlic
Step 3: Crisp garlic
Step 2: Char broccoli
Step 1: Simmer polenta
Indy Power

Indy Power

This time-honoured Italian staple makes for an irresistibly cosy comfort food to ward off the winter chill.

Polenta with Charred Broccoli & Garlic

Polenta works as a main but I love it like this, as a side - divide this between two dishes, one for each end of the table.

Serves 6. Gluten-free & vegan


750ml stock

135g polenta

300g broccoli

3 cloves of garlic

2 tbsp olive oil

Sea salt and pepper

50ml nut milk


Put the stock on to boil. When it's boiling, gradually pour in the polenta while whisking.

nta broccoli step 1.jpg
Step 1: Simmer polenta

Continue to whisk until the polenta is thick.

When it has thickened, pop the lid on and turn the heat down to low. Leave it to cook for about 25-30 minutes, whisking vigorously every 10 minutes or so.

Chop the broccoli into florets and the garlic cloves into thin slices.

nta broccoli step 2.jpg
Step 2: Char broccoli

After the polenta has been on for about 20 minutes, add the olive oil to a pan on medium-high heat. Place the broccoli, not too crowded, in the pan and leave it to cook without tossing for about 5 minutes, until starting to char. Toss the broccoli and make some space in one corner of the pan. Add a little more olive oil here and then add the garlic.

nta broccoli step 3.jpg
Step 3: Crisp garlic

Season the broccoli with sea salt and continue to cook until the garlic is crispy and the broccoli is charred on all sides.

When the polenta is creamy and delicious, stir the nut milk into the polenta and serve it with the broccoli and garlic on top and a good sprinkle of sea salt and pepper.

Indy loves

Polenta is a gorgeous ingredient for baking. Lately, my husband and I are obsessed with cornbread, which we make at least once a week. It uses polenta as the main ingredient and is heaven with a warming bowl of chilli. Its grainy texture is also delicious in cakes and muffins and I use it in other savoury ways too - it makes the best crunchy crust so I toss tofu in it before baking for added crisp. You can pick it up in any health store and lots of supermarkets now too. Find my cornbread recipe on The Little Green Spoon app in the App Store.

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