Ingredients

For the seared polenta
100g/3½oz quick-cook polenta, cooked with water or stock according to packet instructions
salt and freshly ground black pepper
2 tbsp olive oil, plus extra for greasing
For the broccoli
1 tbsp olive oil
1 garlic clove, sliced
½ red chilli, seeds removed, finely chopped
3 stalks purple sprouting broccoli, trimmed
½ lemon, juice only
salt and freshly ground black pepper

Method

1. For the seared polenta, place the cooked polenta into a bowl and season with salt and freshly ground black pepper.
2. Lightly oil a small square dish and press the polenta into the dish. Leave to cool – it will form a solid cake.
3. Heat the oil in a frying pan, slice wedges of the polenta from the dish and fry, turning frequently, until crisp and golden-brown on all sides.
4. For the stir-fried chilli broccoli, heat the oil in a wok or large frying pan, add the garlic and chilli and stir fry for one minute.
5. Add the purple sprouting broccoli and stir fry for 3-4 minutes, or until the broccoli is tender.
6. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the broccoli onto a plate with the seared polenta alongside.