- 1l vegetable stock
- 200g instant polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 50g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 140g thin-stemmed broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 200g ready-grated mozzarella
- 100g semi-dried tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, chopped
- 4 Italian pork sausages, skins removed and split into bite-sized chunks
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.