150 gm. Polenta or coarse cornmeal
150ml milk
½ tsp salt
½ tsp. white pepper
50gm. butter
25gm. grated parmesan (optional)
2 cups Broccoli florets
1tsp. ginger juice
2tbsp. Olive oil
Salt & pepper to taste
1tbsp. Almond slices, toasted

Wash broccoli in salted water and dry thoroughly with paper towel. Toss with olive oil, ginger juice, salt & pepper. Spread out in the non-stick baking dish. Bake 25 minutes at 185 degree centigrade.
Put the milk in a large, heavy-based pan along with 400ml water and the salt, and bring to the boil. Slowly add the cornmeal, whisking continuously. Stir for a minute or two until it thickens.
Turn the heat right down and stir well, roughly every 4-5 minutes to prevent it sticking, for about 20- 25 minutes, until the polenta begins to come away from the sides of the pan. Stir in the butter and cheese. Add salt & pepper and set in the serving dish. Serve with baked broccoli & toasted almond


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