Whip up nourishing polenta with steamed broccoli, Parma ham, toasted pine nuts and gratings of white truffle for an easy and luxuriously comforting supper.
15g pine nuts
1 tbsp olive oil
1 shallot, finely sliced
1 red chilli, halved, deseeded and finely chopped
300g sprouting broccoli
4 slices Parma ham
1 tbsp extra-virgin olive oil
For the polenta:
200g fine polenta
25g Pecorino, finely grated
1. Toast the pine nuts in a frying pan over a medium heat until golden. Set aside.
2. Heat the oil in the pan and cook the shallot for 2–3 minutes until soft. Add the chilli and cook for 1 minute. Season well. Add the broccoli and 2 tablespoons of water, season again, then cover and steam for 3–5 minutes.
3. Bring 800ml water to the boil and reduce the heat. Add the polenta and cook according to the instructions on the packet. Beat in the butter and Pecorino.
4. Divide the polenta among 4 bowls. Spoon the broccoli over, then top with the Parma ham. Scatter over the pine nuts, grate over the truffle and drizzle with oil.
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