Name: Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium cauliflower cut into small florets; 2 garlic cloves grated; 2 tbsp olive oil; 50g pine nuts; 2 tsp capers roughly chopped; 10g flat-leaf parsley finely chopped; 1 lemon juiced (save the zest for the polenta); 30ml extra virgin olive oil; 80g raisins; 800ml vegetable stock; 150g polenta; 200g ricotta; 1 lemon zested; 10g flat-leaf parsley roughly chopped

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Lemony polenta with roasted cauliflower, pine nuts, raisins & capers

Lemony polenta with roasted cauliflower, pine nuts, raisins & capers

Rukmini Iyer

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.4 out of 5.8 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 medium cauliflower

cut into small florets
2 garlic cloves

grated
2 tbsp olive oil
50g pine nuts
2 tsp capers

roughly chopped

For the dressing

10g flat-leaf parsley

finely chopped
1 lemon

juiced (save the zest for the polenta)
30ml extra virgin olive oil
80g raisins

For the lemony polenta

800ml vegetable stock
150g polenta
200g ricotta
1 lemon

zested
10g flat-leaf parsley

roughly chopped

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Nutrition: Per serving

kcal529
fat29g
saturates6g
carbs49g
sugars21g
fibre6g

high
protein15g
salt0.7g

Method

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.

Recipe tip

If you’re cooking for two, you can make up the whole amount, then spread out the polenta that you don’t eat immediately in a lined swiss roll tin. When you’re ready to eat the next day, follow step 3 or the tip in the crisp polenta recipe above to bake or fry. Serve with the remaining cauliflower.

Recipe from Good Food magazine, January 2022

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A star rating of 4.4 out of 5.8 ratings

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