30 mins
Autumn, Winter

Braised Silverbeet on a bed of polenta, topped with toasted pine nuts… it’s a comforting side dish that’ll pair beautifully with larger meals.


  1. Heat oil in a large frypan over a medium-high heat. Add the onion and cook for 5 mins or until softened. Then add the garlic and cook for 1 min or until fragrant.
  2. Next, add the silverbeet and ½ cup of chicken stock. Cook for 5 mins, or until the silverbeet has wilted.
  3. Meanwhile, heat the remaining chicken stock, milk and water in a large saucepan over a medium heat. Bring contents to a simmer, then gradually add in the polenta in a slow, steady stream, stirring constantly until well combined. Cook, stirring, for 8 mins or until the polenta is smooth and thick. Once ready, remove from heat and stir in the grated parmesan. Season with salt and pepper, to taste.
  4. Transfer the polenta to a serving dish, then top with the silverbeet mixture. Sprinkle over the pine nuts and grate over some extra parmesan. Enjoy!

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