Roasted Broccoli with Cheesy Polenta & Chives

Name: Roasted Broccoli with Cheesy Polenta & Chives
Yield: Serves 4
Ingredients: 1 tablespoon gherkins, chopped; 1 tablespoon capers, chopped; 60 ml (2 fl oz/¼ cup) olive oil; ½ apple, chopped; salt and pepper; 1½ tablespoons apple cider vinegar; 160 g (5½ oz/1 cup) polenta; 1 litre (34 fl oz/4 cups) water; 2 broccoli heads (about 800 g/1 lb 12 oz); 4 tablespoons tamari or soy sauce; 2 tablespoons olive oil; 2 cm (¾ in) piece of ginger root, grated; ½ small red onion, chopped; 2 tablespoons sesame seeds; 960 ml (32 fl oz/3¾ cups) water; 60 ml (2 fl oz/¼ cup) plant cream; 30 g (1 oz) chives, finely snipped; 1 tablespoon nutritional yeast; salt and pepper, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Cauliflower has had its moment in the limelight in my book, so now I think it’s broccoli’s turn to shine. Poached whole with a zingy dressing over creamy polenta, this dish will impress both your eyes and taste buds.

Ingredients

2 broccoli heads (about 800 g/1 lb 12 oz)

Starter
Vegan
Gluten-free
Spring

Method

Preheat the oven to 180°C 350°F/gas 4). Line a large baking tray (pan) with baking parchment.

Prepare the broccoli by chopping 1 cm (½