Ingredients
2 corn cob, kernels removed
1 onion, diced
sea salt
1 cup polenta
2 tablespoons finely chopped basil
250 g broccoli florets, blanched and sliced in half
PUMPKIN TOPPING
500 g butternut pumpkin, cut into large chunks, leave on the skin and leave in the seeds.
1 onion, cut into wedges
sea salt
2 tablespoons hulled tahini
1 teaspoon grated ginger
1 teaspoon orange zest
Juice of 1 orange
1 onion, diced
sea salt
1 cup polenta
2 tablespoons finely chopped basil
250 g broccoli florets, blanched and sliced in half
PUMPKIN TOPPING
500 g butternut pumpkin, cut into large chunks, leave on the skin and leave in the seeds.
1 onion, cut into wedges
sea salt
2 tablespoons hulled tahini
1 teaspoon grated ginger
1 teaspoon orange zest
Juice of 1 orange
Method
Bring 3 cups water to the boil in a saucepan over high heat and add the corn kernels, onion and a teaspoon of sea salt.
Stir in the polenta, reduce the heat to low, cover with a lid and simmer for 30-40 minutes, (or according to directions on packet. I used a fast cooking polenta and it was ready in 5 mins) stirring occasionally, or until the polenta comes off the sides easily. If the polenta thickens early, stir in some more water.
Stir in the basil and pour the mixture into a lightly oiled 16 x 21 cm baking dish.
Arrange the broccoli florets over the top of the polenta.
For the topping, roast the pumpkin and onion with a pinch of sea salt until soft.
Transfer to a food processor and purée until smooth. Add the tahini, ginger juice and orange zest and jjuice to the processor and purée until smooth and creamy. (add extra water or juice if necessary)
Pour the mixture over the broccoli and polenta and allow it to set in the refrigerator for about 30 minutes.
Stir in the polenta, reduce the heat to low, cover with a lid and simmer for 30-40 minutes, (or according to directions on packet. I used a fast cooking polenta and it was ready in 5 mins) stirring occasionally, or until the polenta comes off the sides easily. If the polenta thickens early, stir in some more water.
Stir in the basil and pour the mixture into a lightly oiled 16 x 21 cm baking dish.
Arrange the broccoli florets over the top of the polenta.
For the topping, roast the pumpkin and onion with a pinch of sea salt until soft.
Transfer to a food processor and purée until smooth. Add the tahini, ginger juice and orange zest and jjuice to the processor and purée until smooth and creamy. (add extra water or juice if necessary)
Pour the mixture over the broccoli and polenta and allow it to set in the refrigerator for about 30 minutes.
Top with some toasted pumpkin seeds and serve on spinach leaves with a drizzle of balsamic glaze.
You can serve this dish at room temperature as a slice, or bake it at 170°C for 15-20 minutes, or until lightly browned, for a more wintry meal.
You can serve this dish at room temperature as a slice, or bake it at 170°C for 15-20 minutes, or until lightly browned, for a more wintry meal.
The link to the original recipe is HERE
Hi Maggie, you say to leave Pumpkin seeds, and seed membrane, and skin into oven? I eat the skin and seeds but never the membrane, that's a new one on me, can you confirm please, thanks...
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