Potato Polenta with Braised Broccolini and Chilli

, from Issue #13. September, 2015
Photography by Vanessa Wu.
Potato Polenta with Braised Broccolini and Chilli

Serves: 6–8


2 cups milk
2 cups chicken stock plus extra for thinning
400 grams floury potatoes i.e. Agria
1 teaspoon salt
¾ cup quick cook polenta
½ cup hot cream
½ cup freshly grated Parmesan cheese

1 bunch broccolini
1 red capsicum, roasted, peeled and sliced
4 tablespoons olive oil
2 cloves garlic, thinly sliced
4 anchovies, chopped
pinch of chilli flakes
½ cup chicken stock


Put the milk, stock, potatoes and salt in a saucepan and cook until the potatoes are falling apart. Pour the polenta slowly into the pot, stirring continuously and cook for 8 minutes. Beat in the cream and Parmesan and season to taste.

Cut the broccolini into long shards. Blanch them in a pot of boiling, salted water for 1 minute, drain and set aside.

Heat the oil in a sauté pan and add the garlic, anchovies and the chilli. Cook over a low heat until the anchovies have melted into the oil. Increase the heat and add the stock and the capsicum. Add the broccolini and cook until tender.

Check the consistency of the polenta and if a thinner texture is preferred stir in some more hot stock. Pour the polenta onto a large hot serving plate. Tip over the broccolini and serve with extra Parmesan for grating.