Polenta tart with sausage & broccoli

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• AliB

  22 May 2012

  AliB rated and commented on this recipe

  

  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.

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• Crazy Canuck

  06 February 2013

  Crazy Canuck rated and commented on this recipe

  

  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.

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 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

PER SERVING

703 kcalories, protein 29g, carbohydrate 44g, fat 45 g, saturated fat 17g, fibre 3g, sugar 4g, salt 3.2 g

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