Polenta pizza with purple sprouting broccoli & mozzarella

EASY LOW 2OF5 CAL CALCIUM FOLATE VIT C ADAY

SERVES 2 PREP 10 mins COOK 15 mins

400ml/14fl oz vegetable stock (I used

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

(I used Peppadew)

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 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 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 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. PER SERVING 498 kcals • fat 21g • saturates 11g • carbs 42g • sugars 4g • fbre 5g • protein 31g • salt 1.0g