Creamy Polenta With Caper Crunch & Broccolini
Servings: 3
Total time: 30 min
For THE caper crunch
1 tbsp olive oil
4 cloves of garlic, finely sliced
4 tbsp capers
1/2 cup walnuts, roughly chopped
flakey sea salt
For the polenta
2 cups water
salt to taste
1/2 cup semolina
3 tbsp (vegan) creme
For the Broccolini
1 tbsp olive oil
200g broccolini
1 tsp white wine vinegar
salt & pepper
lemon zest from 1/2 organic lemon
to serve
fresh oregano leaves
kalamata olives, chopped
flakey sea salt and fresh pepper
lemon zest
Instructions
Heat the olive oil in a pan, then add the garlic, capers and walnuts. Fry for about 3 - 4 minutes or until the garlic becomes fragrant and the other ingredients get a bit of a crust on them. Season with a little bit of flakey sea salt, then transfer to a small bowl and set aside. Don’t wash the pan but use it for the next step.
Wash the broccolini, then trim the ends off and fry in some olive oil, then deglaze with white wine vinegar, season with salt and fresh black pepper and toss with lemon zest. Transfer to a bowl, then move on to make the polenta.
In a pot, heat the water and season with salt. Slowly pour in the polenta while you whisk the mixture so that no clumps will form. Keep on whisking until the polenta thickens, then stir in the creme. Season with black pepper, then spoon onto deep plates and top with broccolini as well as the crunchy capers. Serve with chopped olives, fresh oregano leaves and finish with flakey sea salt, black pepper and fresh lemon zest. Roll up your sleeves and tug in!