polenta with sprouting broccoli and pancetta

polenta con broccoli e pancetta

for 6

Polenta (see here)

1.5 kg purple sprouting broccoli

Maldon salt and freshly ground black pepper

4 tablespoons olive oil

300 g smoked pancetta, finely sliced, then cut into 1 cm pieces

6 garlic cloves, peeled and finely sliced

3–4 small dried red chillies, crumbled

175 g unsalted butter

150 g Parmesan, freshly grated

extra virgin olive oil

Make the polenta as described here. While the polenta is cooking, bring to the boil a separate pan of salted water and prepare the broccoli. Remove the smaller leaves from the thick stalks. Cut the flower heads from the stems and discard the thick stems and stalks. Wash the leaves and flower heads and blanch them in the salted water for 5 minutes until tender. Drain well.

Heat the olive oil in a large frying pan, add the pancetta and cook for a minute or two until beginning to colour. Add the garlic and crumbled chilli. As soon as the garlic becomes golden, add the broccoli leaves and flowers and mix together to combine the flavour of the pancetta with the broccoli. Season with salt and pepper.

When the polenta is ready, stir in the butter and 100 g of the grated Parmesan. Taste for seasoning, adding black pepper.

To serve, divide the polenta between serving plates and spoon the broccoli over each mound. Drizzle with a little extra virgin olive oil and sprinkle with the remaining freshly grated Parmesan.