Name: Braised silverbeet on creamy polenta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, halved, thinly sliced; 2 garlic cloves, crushed; 1 bunch silverbeet, stems removed and discarded, leaves roughly chopped; 765.00 gm salt reduced chicken style liquid stock; 128.75 gm milk; 150.00 gm polenta; 250.00 ml finely grated parmesan, plus extra to serve; 40.00 ml pine nuts, toasted; Lemon wedges, to serve

Braised silverbeet on creamy polenta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Creamy polenta topped with braised silverbeet and toasted pine nuts: A delightful side dish!

Ingredients:

1 brown onion, halved, thinly sliced
1 bunch silverbeet, stems removed and discarded, leaves roughly chopped
765.00 gm salt reduced chicken style liquid stock
128.75 gm milk
150.00 gm polenta
250.00 ml finely grated parmesan, plus extra to serve
40.00 ml pine nuts, toasted
Lemon wedges, to serve

Instructions:

In a large, deep frying pan over medium-high heat, warm oil. Saute onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add silverbeet and 1/2 cup stock, and cook until silverbeet has wilted, 5 to 7 minutes.
Heat the remaining stock, milk, and 1 cup of water in a large saucepan over medium heat until it simmers. Slowly pour in the polenta while stirring continuously until well combined. Cook and stir for 8 to 10 minutes until the polenta becomes smooth and thick. Remove from heat, add Parmesan, and season with salt and pepper.
Scoop the polenta into a serving dish. Spoon the silverbeet mixture on top. Sprinkle with pine nuts and extra parmesan. Accompany with lemon wedges.

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