Polenta Tart With Sausage & Broccoli
Indulge in the comforting flavors and textures of this hearty polenta bake. Creamy polenta, topped with a layer of gooey melted mozzarella, sweet semi-dried tomatoes, vibrant broccoli, and savory Italian sausage, all baked to perfection. This dish is a delightful combination of flavors and is sure to satisfy your cravings for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 1l vegetable stock
- 200g instant polenta
- 50g Parmesan , grated
- 140g thin-stemmed broccoli
- 200g ready-grated mozzarella
- 100g semi-dried tomatoes
- 1 garlic clove , chopped
- 4 Italian pork sausages , skins removed and split into bite-sized chunks
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 703 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 3.2 milligram of sodium
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