Nigel Slater’s recipe for polenta, mushrooms and broccoli - MW

Recipe
Choose a head of broccoli weighing around 250g. Cut the flowers and set aside, then cut the fine branches into small pieces. Discard the thick end of the trunk.

Bring a pan of water to a boil, salt, then add the broccoli stems, cook for 2 minutes then remove with a spoon and place in a bowl of ice water. Add the flowers to the boiling water for one minute, then drain them and add them to the stem.

Cut 100g of small chestnut mushrooms in half or in quarters, depending on their size. Carefully peel and mince 3 cloves of garlic.

Bring 500 ml vegetable juice to a boil in a small saucepan. Rain in 125g of polenta quickly cooked and stirred for 5 minutes. When it thickens, pour 75 ml of double hot cream and 50 g of soft butter.

Heat 4 tablespoons of olive oil in a shallow pan, add the mushrooms, move them around the pan as they start to color. Add the broccoli and garlic stems, fry for a minute or two, then add the flowers.

Put the spoon of polenta in the dishes, put the mushrooms, broccoli and garlic on the polenta, then put a strip of olive oil on top.
Enough for 2

Recipes
Quick cooking polenta has a softer texture than traditional types and is great for soft and creamy dishes here. Once it starts to solidify, the porridge will burst and splash, so be careful when stirring.

Press
Add gorgonzola or fontina to the polenta if desired, or parmesan or crushed pecorino. I sometimes add both. Sometimes I stir in the chopped bacon with the fat it cooked. Mushrooms, garlic, and green vegetables work great with the avocado mixture, but you can also recommend green onions, adding them together with the garlic.

MW