Tart recipe for 4 people, takes only 30 mins; recipe has vegetable stock, polenta, parmesan, broccoli, mozzarella, tomato, garlic clove and pork sausage.
Polenta tart with sausage & broccoli
Course: Tart
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, chopped
- Parmesan: 50g parmesan, grated
- Vegetable Stock: 1l vegetable stock
- Tomato: 100g semi-dried tomato
- Mozzarella: 200g ready-grated mozzarella
- Broccoli: 140g thin-stemmed broccoli
- Polenta: 200g instant polenta
- Pork Sausage: 4 Italian pork sausages, skins removed and split into bite-sized chunks
Directions
- Heat oven to 190C/170C fan/gas 5. In a large saucepan, bring the stock to the boil. Slowly pour in the polenta, a little at a time, until completely absorbed. Lower the heat, stir quickly for 5 mins, then remove from the heat altogether. Stir in 1 tbsp of the Parmesan, then spread the polenta out on a large parchment-lined baking sheet, so that it's 2-3cm thick.
- Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
- Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage. Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.
