Polenta tart with sausage & broccoli

Name: Polenta tart with sausage & broccoli
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liter vegetable stock; 200 grams instant polenta; 50 grams parmesan, grated; 140 grams thin-stemmed broccoli; 200 grams ready-grated mozzarella; 100 grams semi-dried tomato; 1 garlic clove, chopped; 4 Italian pork sausages, skins removed and split into bite-sized chunks

If you want to add more gluten free recipes to your collection, Polent This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

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 its 2-3cm thick.

Ingredients you will need

Parmesan

Polenta

Spread

Stock

Equipment you will use

Baking Sheet

Sauce Pan

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

Ingredients you will need

Broccoli

Water

Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage.

Ingredients you will need

Mozzarella

Broccoli

Parmesan

Tomato

Polenta

Sausage

Garlic

Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.

Ingredients you will need

Polenta

Sausage

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Sauce Pan

Ingredients

Servings:

1liter

vegetable stock 200grams

instant polenta 50grams

parmesan, grated 140grams

thin-stemmed broccoli 200grams

ready-grated mozzarella 100grams

semi-dried tomato 1

garlic clove, chopped 4

Italian pork sausages, skins removed and split into bite-sized chunks

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.