Name: Polenta pizza with purple sprouting broccoli & mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 400ml vegetable stock (I used Marigold bouillon powder); 100g polenta; 4 tbsp grated parmesan (vegetarian version optional); 2 tsp extra virgin olive oil; 200g purple sprouting broccoli ends trimmed; 4 cherry tomatoes halved; 1 garlic clove chopped; 125g ball of low-fat mozzarella cut into cubes; 10 red peppers from a jar, halved (I used Peppadew)

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Polenta pizza with purple sprouting broccoli & mozzarella

Polenta pizza with purple sprouting broccoli & mozzarella

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 2.5 out of 5.7 ratingsRate

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A low-calorie, vegetarian pizza with sweet peppers and a golden polenta base. Top with melting mozzarella and Parmesan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400ml vegetable stock

(I used Marigold bouillon powder)
100g polenta
4 tbsp grated parmesan

(vegetarian version optional)
2 tsp extra virgin olive oil
200g purple sprouting broccoli

ends trimmed
4 cherry tomatoes

halved
1 garlic clove

chopped
125g ball of low-fat mozzarella

cut into cubes
10 red peppers

from a jar, halved (I used Peppadew)

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Nutrition: per serving

kcal498

low
fat21g
saturates11g
carbs42g
sugars4g
fibre5g
protein31g
salt1g

Method

step 1

Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.
step 2

Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle – if you have time, leave it to chill, uncovered, in the fridge for 30 mins.
step 3

Blanch the broccoli in boiling water for 2 mins. Rinse in cold water and drain well. If any stems are thick, halve them lengthways. In a small bowl, mix the cherry tomatoes with the garlic and remaining oil. Season well.
step 4

Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.

Recipe from Good Food magazine, March 2016

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A star rating of 2.5 out of 5.7 ratings

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