Polenta pizza with purple sprouting broccoli & mozzarella

• vegetable stock↗400ml ml

  (I used Marigold bouillon powder)

• polenta↗100g g
• grated parmesan4 tbsp tbsp

  (vegetarian version optional)

• extra virgin olive oil↗2 tsp tsp
• purple sprouting broccoli↗200g g

  ends trimmed

• cherry tomatoes↗4

  halved

• garlic clove↗1

  chopped

• ball of low-fat mozzarella↗125g g

  cut into cubes

• red peppers↗10

  from a jar, halved (I used Peppadew)

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.