Crisp parmesan, olive & sundried tomato polenta bites
Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach
Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 medium cauliflowercut into small florets
- 2 garlic clovesgrated
- 2 tbsp olive oil
- 50g pine nuts
- 2 tsp capersroughly chopped
For the dressing
- 10g flat-leaf parsleyfinely chopped
- 1 lemonjuiced (save the zest for the polenta)
- 30ml extra virgin olive oil
- 80g raisins
For the lemony polenta
- 800ml vegetable stock
- 150g polenta
- 200g ricotta
- 1 lemonzested
- 10g flat-leaf parsleyroughly chopped
Nutrition: Per serving
- kcal529
- fat29g
- saturates6g
- carbs49g
- sugars21g
- fibre6ghigh
- protein15g
- salt0.7g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
step 2
Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
step 3
Once the cauliflower is cooked, stir through the dressing. Set aside.
step 4
For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
step 5
Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.
