Limoncello & raspberry semifreddo
Limoncello lends a lively kick to both the semifreddo and the sauce - a perfect chance to use up that bottle you brought back from holiday
Polenta tart with sausage & broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1l vegetable stock
- 200g instant polenta
- 50g parmesan, grated
- 140g thin-stemmed broccoli
- 200g ready-grated mozzarella
- 100g semi-dried tomato
- 1 garlic clove, chopped
- 4 Italian pork sausages, skins removed and split into bite-sized chunks
Method
- STEP 1
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.
- STEP 2
Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
- STEP 3
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.
