Polenta, leeks, purple broccoli & Corleggy
For the polenta and creamed leeks For the purple sprouting broccoli Bring 1 litre of water to the boil. Add ½ tsp salt, then slowly add the polenta…
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Ingredients
- 250g polenta
- 100g grated parmesan
- 25g butter
- 1 large leek, split in half, washed and chopped
- 25ml double cream
- A handful of chopped parsley
- 1kg purple sprouting broccoli, woody bottoms trimmed
- 75ml olive oil
- 2 shallots, peeled and finely sliced
- 1 clove of garlic, minced
- 25ml balsamic vinegar
- ½ tsp Dijon mustard
- 50g Corleggy cheese
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