Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 40 mins Serves 4 1 large head broc­coli 2½ cups chicken or veg­etable stock ½ cup in­stant po­lenta ½ tsp ground nut­meg 1 egg ¾ cup grated gruyere or ched­dar cheese 2 rash­ers ba­con, finely chopped (op­tional) Salt and ground black pep­per, to taste Pre­heat oven to 200C fan­bake. Cut broc­coli head into flo­rets, then peel and thinly slice the stalk. Heat stock in a pot. When it boils, add broc­coli, cook for 2 min­utes, then lift out of stock with a slot­ted spoon and set aside. Add po­lenta to the stock in a steady stream, stir­ring con­stantly. Cook un­til thick­ened (2-3 min­utes), then re­move from heat and whisk in nut­meg, egg, half the cheese, half the broc­coli and half the ba­con, if us­ing. Taste and ad­just sea­son­ing. Trans­fer to a 4 to 6-cup ca­pac­ity oven dish or oven­proof fry­ing pan and ar­range the re­main­ing broc­coli on top, press­ing it into the po­lenta. Sprin­kle with the re­main­ing cheese and ba­con, if us­ing. Bake un­til bub­bling and golden (15-20 min­utes).

Annabel says:

Lightly cooked broc­coli makes a great ad­di­tion to pasta sauces, soups, pies and sal­ads. For a sim­ple, fill­ing meal try it in this flavour­some po­lenta bake.

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