This is a really tasty sauce to have with polenta and broccoli is a good source of calcium. The last time I made it I didn’t have access to a blender, but it’s better blended if possible. You can find polenta next to the dried pasta and for this recipe you’ll need the one that’s a solid block, not the one that looks like a packet of flour. I always find that roasting nuts really transforms them and almonds are no exception.
Ingredients for roasted polenta with broccoli and almonds (serves 2):
– 1 packet of polenta
– A little olive oil
– 1 large broccoli
– A jug of veggie stock
– 1 small pack of almonds
– A splash of soya cream
1. Preheat the oven to around gas 7 (220 C)
2. Brush the polenta with a little oil and spread out on a baking tray. Roast for around 30 mins (this is a bit of an estimate) turning once.
3. Meanwhile, chop up the broccoli and make the stock. Place the broccoli in a saucepan and add enough stock to create a fair amount of liquid in the base of the pan, but nowhere near enough to cover the broccoli (it develops a nice flavour like this). Cover and simmer for about 10 mins, stirring regularly and adding more water if necessary. When the broccoli is tender, add a spash of soya cream and blend so it becomes a rough sauce but not a soup. Set aside for now.
4. When the polenta has about 15 mins left in the oven, put the almonds on the spaces in the baking tray and roast, checking regularly that they are not beginning to burn. You usually get some warning before your expensive purchase turns into a blackened mess, since the nuts on the outer areas of the tray turn suspiciously dark and you have a chance to turn down the heat/remove them from the oven before a full scale disaster strikes.
5. About 5 mins before the polenta is ready, reheat the sauce.
6. When the polenta is ready, remove from the oven, transfer to plates and top with the broccoli sauce and almonds.