Polenta tart with sausage & broccoli

Polenta tart with sausage & broccoli

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(5 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This alternative supper uses Italian ground cornmeal as a base for meatballs and veggies

Nutrition and extra info

Nutrition: per serving

  • kcal703
  • fat45g
  • saturates17g
  • carbs44g
  • sugars4g
  • fibre3g
  • protein29g
  • salt3.2g
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  • 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


  1. 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.

  2. Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.

  3. 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.

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Comments, questions and tips

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Larissa Huber's picture
Larissa Huber
20th Mar, 2018
This was delicious. I let the polenta chill for 10 minutes to let it set, then baked if for 20 minutes before adding the topping for another 20 minutes. The flavours blended together really well.
19th Nov, 2014
I baked the base for 30 mins beforehand and then added the topping for another ten minutes. Don't serve straight from oven but wait at least ten minutes for it to cool - it will be less gloopy and much easier to slice. In fact I followed the polenta base recipe and method for the 'polenta tart with mushrooms' which makes a tastier base and then just add whatever topping you like. For this recipe I replaced the Italian sausage with chorizo.
4th Aug, 2014
I found this recipe needed an extra 10 minutes cooking time to make it more solid.
5th Aug, 2013
This didn't work at all - the polenta was a gloopy mess. I wish I'd used those toppings on a pizza base instead.
6th Feb, 2013
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.
22nd May, 2012
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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