Smoky Three Cheese Polenta with Sautéed Tenderstem^® broccoli, Chorizo Crumbs & Parsley

Method

1. Bring a large pan of salted water to the boil. Add the Tenderstem^® broccoli and simmer until just cooked through, with a little bite, about 5-7 minutes. Drain and run under cold water to stop the Tenderstem^® broccoli cooking and set the colour and texture.

2. Heat 1/2 tbsp of olive oil in a frying pan and add the chorizo. Fry until golden then remove to drain on kitchen paper, keeping the fragrant oil in the pan. Add the breadcrumbs and fry in the oil until crispy - about 3 minutes. Combine with the cooked chorizo.

3. Fill a large saucepan with 1 litre of cold water and a pinch of salt. Bring to a simmer then slowly pour in the polenta. Lower the heat immediately and stir continuously until cooked, about 5-7 minutes.

4. Remove from the heat and add all of the cheese, stirring until completely dissolved. If you’d like extra smoky flavour, add up to 1 tsp of chipotle paste.

5. In a large frying pan, heat 1 tbsp of oil and add the tender stem and garlic slices. Sauté until heated through and the garlic is crispy.

6. To serve, reheat the polenta and divide between four plates. Top with the Tenderstem^® broccoli and sprinkle with chorizo crumbs and chopped parsley.