|
Polenta Pizza, Sprouting Broccoli & Mozzarella |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cooking 15 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
400ml vegetable stock
100g polenta
4 tbsp grated Parmesan
2 tsp extra virgin olive oil
200g purple sprouting broccoli, ends trimmed
4 cherry tomatoes, halved
125g ball of low-fat mozzarella, cut into cubes
4 red peppers from a jar, halved (Peppadew?) or roast and peel
the peppers yourself
|
To make the roasted peppers:
Heat oven to 220C/ 200C Fan/
Gas 7. Cut the pepper into 4 wide squarish pieces.
Line a dish with aluminium foil and rub with 2 tsp of
olive oil and grill for 15 mins until
charred and softened a bit. Cool, remove the charred skin
and cut the flesh into strips |
-
Heat the grill to its highest
setting. In a medium saucepan, bring the stock to a boil,
then slowly pour in the polenta, whisking constantly. Add
some salt and 2 tbsp of the Parmesan. Continue to
whisk until thick, about 3 mins.
-
Grease a large baking tray
with 1 tsp of the oil, pour over the polenta and spread it
out to a 30 cm circle - if you have time leave it to
chill, uncovered, in the fridge for 30 mins.
-
Blanch the broccoli in boiling
water for 2 mins. Rinse in cold water and drain well. If
any stems are thick halve them lengthways. In a small
bowl, mix the cherry tomatoes, peppers and remaining
Parmesan. Pop under the grill for 3 - 4 mins or until
golden at the edges and the cheese has melted.
|
|
DAILY
DINNERS 
