Aosta Valley polenta concia with lemon broccoli

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Fontina35 g
• Butter5 g
• Broccoli200 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: October – March

Method

1. Bring the measured water to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking to avoid lumps and cook over low heat, stirring often, for the time shown on the packet, until thick and creamy.
2. Meanwhile wash the broccoli, divide it into florets and peel and slice the stalk; bring a finger of water to the boil in a pan fitted with a steamer basket.
3. Steam the broccoli, covered, for 7 minutes, until a knife tip slides in easily but it is still bright green; dress with lemon juice and salt.
4. Dice the Fontina.
5. Off the heat stir the Fontina and butter into the polenta until melted and stringy.
6. Serve the polenta straight away with a grind of black pepper and the broccoli on the side.