Polenta Tart With Sausage Broccoli Recipes

POLENTA WITH BROCCOLI AND SAUSAGE

Steps:

• For the polenta: Bring vegetable broth and salt to a boil in a pot. Gradually add cornmeal, stirring constantly. Bring to a boil. Simmer, stirring occasionally, until cooked. Remove from heat. Stir in butter. Season with salt and nutmeg and keep warm.
• Rinse and trim broccoli. Blanch broccoli in salted boiling water, 2-3 minutes. Remove and rinse with cold water. Drain.
• Remove sausages from skins and fry in hot oil until browned and crumbly. Add broccoli, toss to combine, and season with salt and pepper.
• Rinse thyme, shake dry and strip off leaves. Chop leaves finely and stir into polenta. Spoon polenta onto warmed plates, and top with the broccoli and sausage mixture. Garnish with freshly grated parmesan.

POLENTA TART WITH SAUSAGE & BROCCOLI

Steps:

• 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.

POLENTA SAUSAGE PIZZA WITH BROCCOLI RABE

Steps:

• For the polenta, bring 500 ml (approximately 2 cups) of water with the salt and the butter to a boil in a pot. Gradually whisk in the polenta, remove from heat and let soak for about 20 minutes, stirring occasionally.
• Drain the mozzarella and cut into small cubes. Rinse and dry the broccoli rabe, trim stems and cut into small florets. Blanch for about 1 minute in boiling salted water, drain and rinse under cold water. Cut the tomatoes in half. Drain the olives. Remove casing from sausage and form meat into small balls.
• Preheat the oven to 200°C (approximately 400°F). Brush a baking sheet with oil and preheat in the oven.
• Spread the polenta into a round, about 26 cm (approximately 10 inches) in diameter on the sheet, using a springform pan as a guide if desired. Brush polenta thinly with oil and sprinkle with the mozzarella. Top with tomatoes, olives and sausage and bake for about 25 minutes. In the last 5 minutes, add broccoli rabe and continue baking. Cut into pieces to serve.