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
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.