Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
This creamy lemon and ricotta polenta is easy to make for a quick dinner at home, but also fancy enough to serve if you're entertaining
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1medium cauliflower, cut into small florets
- 2garlic cloves, grated
- 2tbsp olive oil
- 50g pine nuts
- 2tsp capers, roughly chopped
- 10g flat-leaf parsley, finely chopped
- 1lemon, juiced (save the zest for the polenta)
- 30ml extra virgin olive oil
- 80g raisins
- 800ml vegetable stock
- 150g polenta
- 200g ricotta
- 1lemon, zested
- 10g flat-leaf parsley, roughly chopped
Instructions
Step 1
Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.Step 2
Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.Step 3
Once the cauliflower is cooked, stir through the dressing. Set aside.Step 4
For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.Step 5
Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.