Aha at last a use for the polenta sat in my cupboard unused. I was wondering if one day you would post your famous JD cheesecake recipie agin as that was the cheesecake of kings!

I have a great recipe for polenta if you still have that bag in your cupboard!

Warm Salad of purple sprouting broccoli with radishes, parmesan polenta and avocado oil
From Paradiso Seasons by Dennis Cotter

Serves 4

For the polenta:
1 litre vegetable stock
200g coarse maize
1 teaspoon salt
60g parmesan, grated
2 tablespoons parsley, finely chopped
Black pepper, to season

For the salad:
2 tablespoons avocado oil
4 handfuls of purple sprouting broccoli
A splash of water or stock
1 small red onion, thinly sliced
1 bunch radishes, thinly sliced

First make the polenta. Bring the stock to a boil in a large pot, then whisk in the maize and the salt over high heat until the stock comes back to the boil, then quickly turn the heat down to a low setting, and replace the whisk with a wooden spooin. Cook the polenta for about 20 minutes, stirring frequently, until the grains are soft. Stir in the Parmesan, herbs and a generous sprinkling of black pepper, then tip the polenta out onto a work surface or oiled tray (about 25 cm thick will give a good thickness of polenta, but a little thinner or on the work surface is fine). Spread the polenta evenly and quickly, using your hands dampened with cold water or with a spatula. Work quickly - the polenta sets fast. In about 20 minutes it will be ready to cut, but leave it longer if you can. In fact the polenta can be made up to a day in advance.

Cut the polenta into small wedges. Heat a grill, lightly brush the wedges with olive oil and place them under the grill on a tray, turning once to brown both sides. Or you can cook them the same way in a griddle pan. At the same time, heat one tablespoon of avocado oil in a pan and toss in the PSB. Cook over medium to high heat for about 5/6 minutes, turning and stirring almost constantly, and occasionally splashing ina little stock to leep the broccoli wilting and stop it from frying.

Add the red onion slices and cook for one minute more, then stir in the radish slices to heat through.

Pile the salad onto places, tuck in the freshly grilled polenta wedges under the salad and drizzle on some avocado oil.