Crispy Garlic Broccoli over Cheddar Polenta

1. Preheat oven to 220°C. Wash hands and 300 g broccoli, dry thoroughly and cut into 3 cm florets. Thinly slice 8 g garlic.

2. Toss broccoli with 15 ml oil, 1 g salt and 1 g pepper. Spread in one layer and roast at 220°C for 12 minutes. Add 8 g sliced garlic and remaining 5 ml oil, toss, and roast 6–8 minutes more until edges brown and stems are fork-tender.

3. Meanwhile, heat 480 ml water and 100 ml milk in a pot over medium heat until nearly simmering. Slowly whisk in 120 g quick-cooking polenta, eliminating lumps. Cook over low heat for the package-specified time (usually 3–5 minutes), stirring until thick.

4. Turn off heat and stir in 75 g cheddar and remaining 2 g salt until melted. If too stiff, loosen with 20–40 ml hot water.

5. Divide polenta between two bowls, top with roasted broccoli and garlic, and share 15 ml lemon juice over them. Serve while soft and warm.