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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.

VegetarianHealthyDinnerQuickGluten FreeBroccoliPolenta

Estimated Nutrition

Per Serving Total
Calories 482.5 kcals 482.5 kcals
Carbohydrates 15.5 grams 15.5 grams
Fat 42.1 grams 42.1 grams
Protein 10.4 grams 10.4 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
juice only
GrainsCereals
100
g
Quick-Cook Polenta
cooked with water or stock according to packet instructions
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
sliced
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
plus extra for greasing
15
ml
Olive Oil
Vegetables
0.5
piece
Red Chilli
seeds removed, finely chopped
3
stalk
Purple Sprouting Broccoli
trimmed

Steps

  • Place cooked polenta in a bowl and season with salt and pepper.
  • Press polenta into a lightly oiled square dish and let it cool until solid.
  • Fry polenta wedges in olive oil until crisp and golden-brown on all sides.
  • Heat olive oil in a wok and stir-fry garlic and chilli for one minute.
  • Add broccoli and stir-fry for four minutes until tender.
  • Add lemon juice and adjust seasoning to taste.
  • Serve broccoli on a plate with the seared polenta on the side.