Broccoli, radicchio and prawn bake
Ingredients
- 45ml (3 tbsp) olive/avocado oil
- 300g radicchio, chopped
- salt and freshly ground black pepper, to taste
- 350g broccoli florets, blanched
- 4 large eggs
- 100g polenta
- 125ml (½ cup) milk
- 125ml (½ cup) fresh cream
- 30ml (2 tbsp) vegetable oil
- 300g prawns, cleaned and blanched
Instructions
1
Preheat the oven to 180°C.
2
Heat the oil and sauté the radicchio for a few minutes. Season, add the broccoli and cook for about 2 minutes. Set aside.
3
Beat the eggs in a large mixing bowl and season. Add the polenta, milk, cream and oil and mix to combine well. Mix in the radicchio mixture and prawns and adjust seasoning.
4
Transfer the mixture to a greased oven dish and bake for about 30 minutes uncovered. Cover and continue to bake for a further 20 minutes. Increase the oven temperature to 220°C and bake uncovered until golden on top, about 10 minutes. Serve hot.
Notes
To drink: Nitida Semillon, full of lemons and fresh herbs, with an acid zing that bites through creaminess.
