BROCCOLI AND BACON POLENTA BAKE
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).
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.