Polenta and broccoli slice with a creamy pumpkin topping

Polenta and broccoli slice with a creamy pumpkin topping

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This recipe has long been a favourite of mine – I often take it along to parties when there are a lot of people to feed. Fortunately, it’s easy to prepare and can be made the night before. Serve slices either cool or warm, as a main meal or a starter.

Ingredients

Quantity Ingredient
1 corn cob, kernels removed
1 onion, diced
sea salt
1 cup polenta
2 tablespoons flat-leaf parsley, finely chopped
250g broccoli florets, blanched and sliced in half

Pumpkin topping

Quantity Ingredient
500g pumpkin, peeled and cut into large chunks
1 onion, cut into wedges
sea salt
2 tablespoons hulled tahini
1 teaspoon ginger juice, (see note)
1 teaspoon orange zest

Method

  1. Bring 3 cups water to the boil in a saucepan over high heat and add the corn kernels, onion and a teaspoon of sea salt. Stir in the polenta, reduce the heat to low, cover with a lid and simmer for 30–40 minutes, stirring occasionally, or until the polenta comes off the sides easily. If the polenta thickens early, stir in some more water. Stir in the parsley and pour the mixture into a lightly oiled 16 x 21 cm baking dish. Arrange the broccoli florets over the top of the polenta.
  2. For the topping, steam the pumpkin and onion with a pinch of sea salt in a steamer for 15 minutes, or until soft. Transfer to a food processor and purée until smooth. Add the tahini, ginger juice and orange zest to the processor and purée until smooth and creamy. Pour the mixture over the broccoli and polenta and allow it to set in the refrigerator for about 30 minutes. You can serve this dish at room temperature as a slice, or bake it at 170°C for 15–20 minutes, or until lightly browned, for a more wintry meal.

Note

  • Grate a 1 cm knob of ginger and place into a muslin cloth (cheesecloth) and squeeze out the juice.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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