Broccoli with Chilli Pecorino Cheese
|Broccoli||1 , chopped into small florets|
|Onion||1 Small, peeled, finely chopped|
|White wine||100 Milliliter|
|Olive oil||1 Tablespoon|
Cook the onion gently in a deep frying pan with 1 tbsp olive oil for 2-3 minutes.
Add the broccoli to the pan, along with the wine and water.
Season well, then cover with a lid.
Cook for approximately 10-12 minutes, until the broccoli is just tender.
Check occasionally to make sure that all the liquid has not evaporated - if it has, add a drop more water.
While the broccoli is cooking, fry two slices of polenta in a frying pan with some oil, until golden and crispy.
Remove from the pan and place each slice on individual serving plates.
Once the broccoli is just cooked (there should be very little liquid left in the pan), add grated Pecorino cheese and quickly stir through, until melted.
Spoon onto the fried polenta and serve immediately.