Red onion, broccoli and blue cheese polenta tart

So much of what I cook at the moment seems to be trying to rescue something growing in my garden before it goes to seed/rots/gets eaten (by something other than me)/is generally ruined.

This week I made and froze an enormous batch of broccoli and stilton soup and still had more broccoli than I could use. In the far reaches of my mind I remembered making a polenta tart before and thought it could be a good, slightly different, way of using some of the broccoli up.

It was light and summery and sweet and salty and generally scrummy.

100g polenta
400ml water
3 red onions, sliced
1 tomato, deseeded and diced
½ a head of broccoli, cut into small florets
75g blue cheese
knob butter
3 tbsp olive oil
salt
pepper
pinch cayenne pepper

Pre-heat the oven to 200C

Heat a couple of tablespoons of oil in a pan and gently fry the onion, with a little salt, until it is very soft and slightly sticky – about 20-30 minutes - adding the tomato for the final 5 minutes or so.

Blanche the broccoli in a pan of boiling water for 2-3 minutes drain and set aside.

Bring the water to a boil and then pour in the polenta in a steady stream, stirring constantly. Cook for about 4 minutes, stirring all the while, season with the salt, pepper and cayenne, and then spoon it into a tart tin and smooth over.

Top the polenta with the onion mixture, then the broccoli, then crumble the blue cheese over the top.

Bake in the oven for 10 minutes until the cheese is melted and golden.

Eat and enjoy!

Serves two (with leftovers that are great for lunch)