Cheese Polenta with Charred Broccoli & Chili-Garlic Oil

Method

1. 1 Start the water

   Bring 1.1 l water to a boil with salt to taste and the extra-virgin olive oil listed for the polenta.

2. 2 Char the broccoli

   Meanwhile, heat the extra-virgin olive oil listed for the broccoli in a large frying pan over medium-high heat. Add 300 g broccoli florets in a single layer and season lightly with salt. Cook for about 4 minutes without moving them too much, allowing the edges to become deeply golden. Add a small splash of water, cover and cook for another 2–3 minutes, until the broccoli is tender but still has some bite.

3. 3 Add the garlic & chili

   Lower the heat to medium. Add the sliced garlic and the red pepper flakes and cook for about 1 minute, tossing everything together, until the garlic is fragrant and lightly golden. Remove from the heat and finish with a squeeze of juice from the lemon.

4. 4 Cook the polenta

   Once the water is boiling, reduce the heat to low. Slowly whisk in the Formaggi Polenta mix. Simmer gently for about 5 minutes, stirring frequently with a spoon along the bottom and sides.

5. 5 Finish

   Remove the polenta from the heat and stir in 10 g butter until creamy. Taste before adding any additional salt—the Formaggi mix already brings plenty of savory flavor.

6. 6 Serve

   Divide the hot polenta between the serving bowls and spoon the charred broccoli over the top. Drizzle over the garlicky oil remaining in the pan and finish with freshly ground black pepper, a little lemon zest and additional red pepper flakes, if desired.