serves
6
prep
30 minutes
cook
50 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
Polenta
- 200 g instant polenta
- 800 ml water
- pinch of salt
Filling
- 3-4 tbsp extra-virgin olive oil
- 300 g pork sausage meat, out of its casing, cut into small pieces
- 1 kg rapini (broccoli rabe)
- 1 red chilli, finely chopped
- salt and pepper for seasoning
- 100 ml dry white wine
Chickpea puree
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 stick celery, finely chopped
- 2 x 400 g tins chickpeas, well drained and rinsed
- salt and pepper for seasoning
Instructions
To make the filling, brown the sausage meat with the chillies in extra-virgin olive oil over medium-high heat for 3-4 minutes. Deglaze the pan with wine, allow to bubble away for a few minutes, then turn the heat to low and cook for 10-15 minutes or until cooked through. Season with salt and pepper and set aside. Blanch the rapini in salted boiling water for 2-3 minutes, drain and rinse under cold water to prevent the greens from discolouring. Add the sausage meat, mix through, taste for salt and adjust accordingly.
Preheat the oven to 200°C. Place the water and the polenta in a medium sized non-stick saucepan, add a pinch of salt and bring to a simmer. Cook gently, stirring occasionally, for 2-3 minutes or until the polenta is soft and creamy.
Oil 6 individual ramekins and dust them with polenta flour or breadcrumbs. Spread a few tablespoons of polenta in the ramekin to create a shell to encase the filling in. Add 1-2 tablespoons of filling, top with one extra tablespoon of soft polenta to create a lid. Repeat with the remaining ramekins. Bake for 20 minutes or until golden and delicious.
To make the chickpea puree, heat the olive oil in a frying pan over medium heat. Stir-fry the onion, carrot and celery until soft. Add the drained chickpeas and cook for 2-3 minutes. Season with salt and pepper, then blitz the chickpea mixture in a food processor until smooth. If too thick, add 1 tablespoon of water.
To assemble, spread 2-3 tablespoons of chickpea puree onto each plate. Take the baked polenta out of the ramekins and sit it on top of the puree. Serve with a side of baked potato or a green salad.
This recipe is from . To find out more , check out the , or scroll through Silvia's . Tune in at 8pm, Thursday 27 November on SBS ONE.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
