1. Bring the vegetable stock to the boil in a large pan over a medium heat.
2. Add the polenta slowly, stirring until it thickens. This should take 2-3 minutes.
3. Once it takes on the appearance of mashed potato, stir in your butter, broccoli,
crumbled feta and chopped mint leaves. Spread onto a shallow tray, about an
inch thick, and leave to cool.
4. When you’re ready to cook, heat a tablespoon of oil in a frying pan over a
medium heat. Cut your polenta into squares and fry each square for 3-4
minutes each side until golden and crisp.
Serve with a fresh leaf salad
See some of Nicki’s work here at Cardiff Bites.