- 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
- 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.