1 litre/1¾ pints vegetable stock
200g/7oz instant polenta
50g/2oz Parmesan, grated
140g/5oz thin-stemmed broccoli
200g/7oz ready-grated mozzarella
100g/4oz semi-dried tomatoes
1 garlic clove, chopped
4 Italian pork sausages, skins removed and split into bite-sized chunks
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.