Ingredients

• 100g/3½oz quick-cook polenta
• cooked with water or stock according to packet instructions
• salt and freshly ground black pepper
• 2 tbsp olive oil
• plus extra for greasing
• 1 tbsp olive oil
• 1 garlic clove
• sliced
• ½ red chilli
• seeds removed
• finely chopped
• 3 stalks purple sprouting broccoli
• trimmed
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• For the seared polenta
• place the cooked polenta into a bowl and season with salt and freshly ground black pepper.
• Lightly oil a small square dish and press the polenta into the dish. Leave to cool - it will form a solid cake.
• Heat the oil in a frying pan
• slice wedges of the polenta from the dish and fry
• turning frequently
• until crisp and golden-brown on all sides.
• For the stir-fried chilli broccoli
• heat the oil in a wok or large frying pan
• add the garlic and chilli and stir fry for one minute.
• Add the purple sprouting broccoli and stir fry for 3-4 minutes
• or until the broccoli is tender.
• Add the lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the broccoli onto a plate with the seared polenta alongside.