Brie bruschetta with tomato, herbs & Serrano ham
These make a great lunch to use up leftover cheese
Polenta pizza with purple sprouting broccoli & mozzarella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400ml vegetable stock(I used Marigold bouillon powder)
- 100g polenta
- 4 tbsp grated parmesan(vegetarian version optional)
- 2 tsp extra virgin olive oil
- 200g purple sprouting broccoliends trimmed
- 4 cherry tomatoeshalved
- 1 garlic clovechopped
- 125g ball of low-fat mozzarellacut into cubes
- 10 red peppersfrom a jar, halved (I used Peppadew)
Nutrition: per serving
- kcal498low
- fat21g
- saturates11g
- carbs42g
- sugars4g
- fibre5g
- protein31g
- salt1g
Method
step 1
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.
step 2
Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle – if you have time, leave it to chill, uncovered, in the fridge for 30 mins.
step 3
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 with the garlic and remaining oil. Season well.
step 4
Layer the mozzarella over the polenta, then add the broccoli, tomatoes, peppers and remaining Parmesan. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.
