Chicory, Sausage and Black Olive Polenta Tart

• orange↗1

  zest and juice

• honey↗2 tsp tsp
• red chicory↗2-3 heads of heads

  cut in half

• olive oil↗

  or rapeseed oil

• bouillon cube (chicken or vegetable)↗1
• quick‑cooking polenta↗200g g
• Taleggio cheese↗200g g

  thinly sliced and cut into smaller pieces

• high‑quality Italian sausages↗4
• black olives↗handful of handful

  pitted, halved or crushed

• chili flakes↗good pinch of pinch

Step-by-step instructions

1. 1

   Place the orange juice and honey in a large pan and cook until it reduces to a sticky glaze. Add the chicory and cook for 2 minutes, turning once in the glaze, until it just begins to soften, then leave in the pan to cool. After cooling, cut each piece of chicory in half again. Preheat the oven to 200 °C/180 °C fan/gas 6 and bring a kettle to a boil. Line a large baking sheet with parchment paper and lightly oil it.

2. 2

   Crush the bouillon cube in a large pot and add 1 litre of hot water from the kettle. Bring the water to a boil, then quickly pour in the polenta and cook for 5 minutes, stirring constantly. It will become very thick after cooking. Transfer the polenta onto the baking sheet and spread it, forming the tart base – it should be about 2‑3 cm thick.

3. 3

   Sprinkle with cheese, arrange the chicory pieces in a fan shape, then scatter small pieces of sausage around, discarding the casings. Add olives, chili, orange zest, a generous drizzle of olive oil and a little seasoning. Bake for 20 minutes, then turn on the grill for a few more minutes until the sausage is browned and the polenta starts to crisp. Let stand for a few minutes, then serve warm.