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soft polenta with broccoli-blue cheese sauce // food to glowI love broccoli in all its forms: the year-round green, fat-headed bunches (the only time fat-headed is not an insult!) – perfect for chopping and throwing in soups and pasta, as well as the more delicately-shaped purple sprouting broccoli that is so welcome come early spring. My own purple sprouting broccoli is a miracle survivor in my garden; I’m still snipping its now-waning and rather skimpy stalks and using some most days, although it is now verging on July. That’s Scotland for you!

But, as the purple stuff goes I replace it mostly in the form of Tenderstem® rather than the chubbier calabrese that I grew up eating. With calabrese it is all about the head, its unwieldy and intimidating bulk made more manageable with dividing and conquering. It always feels a bit like performing minor surgery, hacking away with my trusty Japanese knife. Perhaps it is just as well I am not a doctor…soft polenta with broccoli-blue cheese sauce // food to glowWith Tenderstem® the clue is in the name, tender stem. The stems are supple and so sweet for something so green and well, vegetabley; the florets small and fairly open, bursting into tiny yellow flowers if left too long – very pretty but that is an indication that it is a little past its best.

One of the most appealing things about Tenderstem® is that you eat the whole thing, only neatening up the ends where they were cut from the growing plant. No hacking into florets and chucking out the often-tough stem of a calabrese variety (although I peel it with a vegetable peeler and use it too, as well as nibble some as I cook – so sweet!).

Minimal cooking too gets the best from this fabulous and delicately-flavoured summer vegetable – steamed, griddled, briefly roasted, raw (wonderful dipped into hummus). But please don’t waste it on soup. Well, waste is harsh but you would need a few packs or bunches to make a soup where a single small calabrese would be perfect.

For this recipe I have you use the WHOLE plant. You make a quick sauce with the lower half of the stalks and leave the thinner, frondy, showy end for topping the polenta. I have instructed for sautéing and cooking the sauce, but if you have a super-blender type thing like my Froothie, then just literally bung everything in the jug (no oil though) and blend until warm and ‘cooked,’ keeping those lovely, water-soluble nutrients intact.soft polenta with broccoli-blue cheese sauce // food to glow

As a fan of Tenderstem® I was more than chuffed to be contacted by the company itself (who knew they were an actual company?) to come up with a recipe for their latest campaign, #tenderstemdatenight. Using some of the bits that came with their lovely wicker hamper (daughter snapped that up in a hurry) – namely olive oil and the broccoli itself, although they also included anchovies, citrus and a really very nice curry sauce I used in something else (oops!) – I wanted to make an easy recipe. Because the last thing you want on date night is faffing and running around while your date/partner is drumming his or her fingers on the table. Or drinking all the wine…

To make it quicker the sauce can be made ahead and just reheated with a little squirt of lemon to freshen it, and the polenta too can be made ahead and just warmed gently on the hob with splash of water or milk. But it is quick and easy to do on the night itself with all the ingredients organised and ready to roll – have the pine nuts toasted, broccoli chopped, the cheese crumbled, the kettle boiled. You can make this so quickly that you will have time to get to the movies or catch that concert. But it is also so good that you may just stay for seconds. 🙂

For more information on Tenderstem® nutrition (it is a superstar, cancer-fighting brassica), more recipes and competitions just click this link. It is a very attractive website and I have found a few recipes I wish to try soon.

Disclosure: this is a sponsored post.

soft polenta with broccoli-blue cheese sauce // food to glow

Soft Polenta with Broccoli-Blue Cheese Sauce & Griddled Tenderstem®

  • Servings: 2-4
  • Difficulty: easy
  • Print

Yes, this is a “double broccoli” recipe – no waste! You use the lower stems to make a simple sauce, blended with a quality blue cheese. Vegans, use vegan blue cheese crumbles or nutritional yeast (for the latter you would use less water in the sauce). Whatever your dietary needs fry up some capers until they are almost crisp – a truly delish garnish.

If you don’t have a griddle pan, oil the broccoli as indicated and roast in a 180C/350F oven for 7-8 minutes, or until the florets are slightly browned.

If you aren’t a fan of polenta or want to keep it wholegrain, cook up some amaranth or quinoa.

1 pack of Tenderstem® broccoli, or similar, long stalked broccoli – the floret end cut to 4-5 inches and the remainder roughly chopped for the sauce

1 tbsp olive oil, divided use

2 spring onions/scallions, chopped

1 small clove garlic, minced – optional: it is date night after all!

75g (2.6 ounces) best quality blue cheese, divided use (see above for vegan options)

2 tbsp capers, rinsed and patted dry

2 tbsp toasted pine nuts

240ml (2 cups) water

100ml milk of any kind, but with some fat (1/2 cup) – or water

80g (1/2 cup) instant polenta or maizemeal (I used white maizemeal)

1. To make the sauce, heat 1 tsp of the oil in a small pan, add the spring onions, chopped broccoli ends and garlic, sautéing until the garlic is soft. Add 120ml (1/2 cup) water and bring to a fast simmer. Put a lid on and simmer for a few minutes. Blend with 50g of the cheese and set aside, covered. You can make this ahead if you like.soft polenta with broccoli-blue cheese sauce // food to glow

2. For the broccoli stalks, rub with 1 tsp of oil and cook on a stovetop griddle over a medium flame, turning to evenly cook the broccoli. I think it is best with quite a lot of crunch, but that’s your call. Set aside but keep the griddle hot.

3. Heat the remaining oil in the griddle pan and add the capers, sautéing until slightly crispy.

white polenta // food to glow

this is polenta after hanging around a bit, so not so soft looking!

4. Now, for the polenta. Bring the water and the milk (or all-water) to the boil –making sure it doesn’t boil over. Slowly add the polenta in a steady stream, whisking at the same time to ensure no lumps. Keep whisking until thickened – about five minutes or as directed on your packet.

5. To serve, spoon polenta into shallow bowls, swirl in the sauce, top with the griddled Tenderstem® broccoli, fried capers, pine nuts and extra blue cheese.

This makes enough for four servings of polenta so it is perfect for seconds, but is also great reheated gently with a little extra water and served with a savoury breakfast.

Note: for soft food diets blend half a pack of broccoli, adding additional water to make the sauce. Or use the whole pack to make a larger batch of sauce, with more cheese and onions.

soft polenta with broccoli-blue cheese sauce // food to glow





27 thoughts on “Soft Polenta with Broccoli-Blue Cheese Sauce & Griddled Tenderstem®

  1. superfitbabe says:

    Looks beautiful!

  2. nadiashealthykitchen says:

    This is a really interesting combination! I’ve never tried polenta, yours looks so light and fluffy and the sauce sounds gorgeous!! 😀

    1. Thanks so much, Nadia. It’s not in the nutritionist’s/health educator’s arsenal to be honest, but it is so delicious and goes brilliantly with almost all vegetables. It is a great canvas for vegetarian foods – in moderation!

  3. thespicyrd says:

    How is it possible that you make broccoli, stems, florets, and all, look so amazing?? Seriously, I am loving this combination, and thinking that it may be possible to get my kiddos on board to nosh on this too! Love your comment about the wicker hamper-my daughter would be all over that too 🙂

    1. She snapped that up right away to store her makeup in 🙂 Thanks for this sweet comment and your wonderful social media shares. I know you are far far away from me (but perhaps you are now in Dubrovnik on holiday?) so I am sending a virtual big squeeze, rather than the preferred real thing, for all the super comments and great blog posts of your own over the years I have been keeping up with you. I have been sending people over to your site from my work to get more info on coeliac and FODMAPS. You are my go-to source for balanced and delicious info. xxx

  4. This is truly a beautiful dish Kellie. I can imagine it feels quite luxurious and indulgent eating it too while still being balanced. I love broccoli as well, sometimes I just crave a head of steamed broccoli with lemon and olive oil. So this is the more sophisticated version that would satisfy my strongest cravings. 🙂

    1. Polenta is a luxury, occasional treat in our house. It doesn’t bring much to us nutritionally but I like to think in smaller portions with loads of broccoli (double broccoli!), it is just to be enjoyed, with no worries (not that I worry too much really about these things). I’m glad you like the look of this, and think it sophisticated. Being from Tennessee and Florida, coarser corn grits would be my nostalgic preference, but that’s certainly NOT sophisticated 😉

  5. adina says:

    This looks so good, I LOVE polenta and broccoli too. I have never seen this kind of broccoli around here, but certainly I could use the normal one. Just one question: how do you manage to feed 2 to 4 people with 80 g polenta? I normally use 200-300 g for 2 adults and 2 children. 🙂 But we do love polenta, especially the kids.

    1. It swells so much! Maybe different types absorb at different rates, but the volume of liquid gives an indication of how much volume you will get when serving (usually!). My servings are balanced to offer more vegetable than polenta. Polenta is a processed – but delicious! – food so I erred on the side of more veg. But certainly use more polenta if you are serving heartier portions. Good question. 🙂

  6. Camilla says:

    Superb dish Kellie, love tenderstem broccoli and with food this good, who needs meat! Great shots too:-)

    1. Thanks so much, Camilla.

  7. Lovely, yes, I agree, a great broccoli and a big improvement from the varieties of my youth! I would always opt for tenderstems too and this recipe looks fantastic, thank you!

    1. The cheapskate in me loves the fact that not only is it tremendously good for us and delicious but that there is inherently no waste. Win, win, win!

  8. Sally says:

    All my favourite flavours in one recipe – can’t wait to eat tenderstem when I get to UK. We get it here but it’s racked up the food miles, looks a bit sad and costs a fortune.

    1. I can imagine that it would also take on unpleasant characteristics (bitter/whiffy) if it has travelled too far unless eaten that day. Enjoy getting your fill of good old British produce when you come over on your holiday, and again in September. 🙂

  9. Oh yum! This sounds amazing, I love broccolini its one of my absolute favourites!

    1. Mine too. I feel weirdly anxious if I don’t get my daily couple of servings of greens, with Tenderstem right up there as a favourite. 🙂

  10. Yum!! Looks divine!

  11. kathryn1126 says:

    This looks like a great dish. I’ve never cooked with polenta, but I would love to try it!

    1. It is super duper easy, Kathryn. Get the quick cook kind or you will have to stand tending it for up to 40 minutes! Using some milk as well as the water make s big difference so try that instead of just water, as will probably be instructed on the packet. Plant milk or dairy is fine.

  12. stateeats says:

    MMMM, I am salivating. Your pictures are beauty-ful! -Kat

    1. Thanks so much, Kat!


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