Polenta tart with sausage & broccoli

Polenta tart with sausage & broccoli

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level



Serves 4

This alternative supper uses Italian ground cornmeal as a base for meatballs and veggies

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 1l vegetable stock
  • 200g instant polenta
  • 50g parmesan, grated
  • 140g thin-stemmed broccoli
  • 200g ready-grated mozzarella
  • 100g semi-dried tomatoes
  • 1 garlic clove, chopped
  • 4 Italian pork sausages, skins removed and split into bite-sized chunks

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. 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.
  2. Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
  3. 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.

Recipe from Good Food magazine, January 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
herbets87's picture

I baked the base for 30 mins beforehand and then added the topping for another ten minutes. Don't serve straight from oven but wait at least ten minutes for it to cool - it will be less gloopy and much easier to slice. In fact I followed the polenta base recipe and method for the 'polenta tart with mushrooms' which makes a tastier base and then just add whatever topping you like. For this recipe I replaced the Italian sausage with chorizo.

brienneoftarts's picture

I found this recipe needed an extra 10 minutes cooking time to make it more solid.

clamlett's picture

This didn't work at all - the polenta was a gloopy mess. I wish I'd used those toppings on a pizza base instead.

crazycanuck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a delicious recipe! I was forced to substitute a few things like Romano cheese for Parmesan and Chinese broccoli for tender stem; and I had to make my own oven-dried tomatoes, but this was a real hit at dinner. The polenta was a bit soggy as previously stated, but I had expected it would be. I didn't add salt to the polenta as it had the cheese in it- I found it was fine.

g1utenfreeme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added salt to the polenta. The base would be better if baked separately and left to cool, as straight from the oven as per the recipe, it was far too soggy and soft. I'm vegetarian so left out the sausage and had a bit of feta cheese instead. Very tasty.



Ads by Google