Stir-Fried Chilli Broccoli with Seared Polenta

Pan-seared crispy polenta wedges served alongside tender stir-fried purple sprouting broccoli with garlic, chilli, and a splash of lemon juice.

Vegetarian Healthy Dinner Quick Gluten Free Broccoli Polenta

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

15.5g

per serving

15.5 g total

Fat

42.1g

per serving

42.1 g total

Protein

10.4g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

Quick-Cook Polenta

cooked with water or stock according to packet instructions

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

clove

Garlic

sliced

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

plus extra for greasing

Olive Oil

Vegetables

0.5

piece

Red Chilli

seeds removed, finely chopped

stalk

Purple Sprouting Broccoli

trimmed

Method

Press polenta into a lightly oiled square dish and let it cool until solid.

Place cooked polenta in a bowl and season with salt and pepper.

Serve broccoli on a plate with the seared polenta on the side.

Add lemon juice and adjust seasoning to taste.

Add broccoli and stir-fry for four minutes until tender.

Heat olive oil in a wok and stir-fry garlic and chilli for one minute.

Fry polenta wedges in olive oil until crisp and golden-brown on all sides.