Creamy Polenta With Caper Crunch & Broccolini

queueing for seconds

I’m so into capers as they are - but then discovered that when you FRY them, they become infinitely better! Haven’t tried that hack yet? It’s about time!

Also, a deep bowl filled with a thick layer of creamy polenta is not nearly eaten often enough, so I’m putting it on your plate today, maybe it has chances of becoming a staple in your house, as it is in mine!

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

1. 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.

2. 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.

3. 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!