By Bettina Campolucci @bettinas_kitchen
Cauliflower has had its moment in the limelight in my book, so now I think it’s broccoli’s turn to shine. Poached whole with a zingy dressing over creamy polenta, this dish will impress both your eyes and taste buds.
METHOD
Ingredients
Instructions
1. Preheat the oven to 180°C. Line a large baking tray with baking parchment.
2. Prepare the broccoli by chopping 1cm from the base of the stem and peeling the rest of the stem. Keep the stem and broccoli head intact. Cut each broccoli head in half through the top and down the stem.
3. Bring a large saucepan of water to the boil and add the tamari/soy sauce and ginger.
4. Once boiled, add the four broccoli halves to the pan, blanch for 5 minutes (be careful not to overcook), and then drain.
5. Lay each broccoli half, flat side down, in the baking tray. Baste with the olive oil and sprinkle with the sesame seeds.
6. Cook in the oven for 10-15 minutes, or until golden brown.
7. While the broccoli is cooking, mix all the dressing ingredients together in a bowl until well combined. Set aside.
8. For the polenta, bring a saucepan of water to the boil and add the polenta. Keep stirring until the mixture starts to thicken. Once thickened, remove from the heat, add the cream, chives, nutritional yeast, and salt and pepper, and mix well.
9. Serve immediately by adding a big dollop of creamy polenta to each plate and placing half a broccoli head on top.
10. Drizzle generously with the dressing.