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Polenta tart with sausage & broccoli

Polenta tart with sausage & broccoli

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A star rating of 3.9 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal703
fat45g
saturates17g
carbs44g
sugars4g
fibre3g
protein29g
salt3.2g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2012

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A star rating of 3.9 out of 5.6 ratings
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