TODAY’S RECIPE: Polenta pizza with purple sprouting broccoli & mozzarella

TRY something different. SERVES 2.

Ingredients

400ml/14fl oz vegetable stock (we use Marigold bouillon powder) 100g/4oz polenta 4 tbsp grated Parmesan 2 tsp extra virgin olive oil 200g/7oz purple sprouting broccoli, ends trimmed 4 cherry tomatoes, halved 1 garlic clove, chopped 125g ball of low-fat mozzarella, cut into cubes 10 red peppers from a jar, halved

Method

1 Heat 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 three minutes.

2 Grease a large baking tray with 1 tsp of the oil, pour in the polenta and spread it out to a 30cm circle — if you have time, leave it to chill, uncovered, in the fridge for 30 minutes.

3 Blanch the broccoli in boiling water for two minutes. 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 Layer mozzarella over the polenta, then add broccoli, tomatoes, peppers and remaining Parmesan. Grill for three to four minutes, or until golden at the edges and the cheese has melted.