A chicory, sausage & black olive polenta tart

Chicory, sausage & black olive polenta tart

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

Prep: 10 mins Cook: 35 mins


Serves 4-6

Use quick-cook polenta for the base of this tart and top it with sausage, chicory, cheese, black olives and orange zest. It makes a wonderful weekend lunch

Nutrition and extra info

Nutrition: Per serving (4)

  • kcal432
  • fat33g
  • saturates15g
  • carbs14g
  • sugars5g
  • fibre2g
  • protein19g
  • salt3.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 orange, zested and juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2-3 heads of red chicory, halved
  • olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 chicken or vegetable stock cube
  • 200g quick-cook polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 200g taleggio cheese, thinly sliced and broken into smaller pieces
  • 4 good-quality Italian sausages
  • handful of black olives, pitted and halved or squashed
  • good pinch of chilli flakes


  1. Put the orange juice and honey in a large frying pan and bubble until reduced to a sticky glaze. Add the chicory and cook for 2 mins, turning once in the glaze until it just starts to soften, then leave in the pan to cool. Once cooled, cut each piece of chicory in half again. Heat the oven to 200C/180C fan/gas 6 and boil the kettle. Line a large baking sheet with parchment and oil it lightly.

  2. Crumble the stock cube into a large pan and add 1 litre hot water from the kettle. Bring the water back to the boil, then quickly pour in the polenta and cook for 5 mins, whisking the whole time. It will be really thick once cooked. Tip the polenta onto the baking sheet and spread out to make the tart base – it should be about 2-3cm thick.

  3. Top with the cheese, arrange the chicory pieces on top in a fan, then crumble small chunks of sausage around them, discarding the skins. Add the olives, chilli, orange zest, a good drizzle of olive oil and some seasoning. Bake for 20 mins, then turn the grill on for a final few mins until the sausages are browned and the polenta is starting to crisp. Leave to stand for a few mins, then serve warm.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th May, 2018
Totally delicious! The flavours really worked, and so easy to throw together!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?