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Creamy polenta served with roasted broccoli, with garlic flavouring
Savoury bowl of cornmeal with nutty roasted broccoli

Polenta with roasted broccoli

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Many people only know broccoli boiled, but roasted is the real deal! At high temperatures, the broccoli 'florets' scorch, getting a nutty, deep flavour that bears no relation to the sulphurous character of the steamed version. This roasted vegetable crowns the soft, buttery polenta, adding texture contrast and a flavour bomb to every bite.
🕒 Prep Time 10 mins
🍳 Cook Time 35 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Modern Italian

Ingredients

Equipment Needed

  • Baking tray and baking parchment
  • Heavy-bottomed saucepan
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat the oven to 200°C (180°C fan). Break the broccoli into bite-sized florets, chop the stalk too (it's the sweetest part!).

Tip: Broccoli stalk is just as delicious, just peel the woody outer part.
2 ✓

In a bowl, toss the broccoli with the olive oil, the crushed garlic, salt and pepper.

Tip: The oil coats the surface and helps heat transfer, the garlic roasts into the florets.
3 ✓

Spread out on a baking tray lined with baking paper (don't pile them up), and roast for 20-25 minutes until the edges start to brown.

Tip: Shake the tray halfway through so it roasts everywhere.
4 ✓

Meanwhile, cook the polenta: hot salted water, cornmeal in slowly, whisk, then low heat 30-35 minutes stirring.

Tip: Time it so the polenta and broccoli are ready at the same time.
5 ✓

Remove the polenta from the heat, stir in the butter and cheese.

Tip: This step makes it creamy and rich.
6 ✓

Serve the polenta with the crispy roasted broccoli on top. You can squeeze a few drops of lemon on it too.

Tip: The acidity of the lemon highlights the taste of the roasted vegetable.

Recipe FAQ

The edge of the broccoli burnt, is that bad?
Not at all! The dark brown, crispy parts are the tastiest (result of the Maillard reaction). It is only bad if it is black and bitter.
Can I use frozen broccoli?
For roasting, fresh is best. Frozen releases too much water, and tends to steam on the tray rather than roast, so it won't be crispy.

Ingredients

  • 200 g Cornmeal
  • 800 ml Water
  • 1 tsp Salt
  • 30 g Butter (cold)
  • 40 g Parmesan cheese (grated)
  • 400 g Broccoli (broken into florets)
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 0.5 tsp Black pepper