Chicken and broccoli polenta 'pizza'
Prep time: 20 minsTotal time: 
Chicken and broccoli polenta 'pizza'
Using polenta rather than traditional dough makes for a softer, gluten-free base, while broccoli brings a fresh hit of greenery. You can swap in other toppings if you like
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 300ml skimmed milk
- 200ml chicken stock* (made using ½ stock cube)
- 75g polenta
- 30g lighter mature cheddar, grated
- ½ x 340g pack Heck Simply Chicken Gluten Free Chipolata Sausages
- 1 x 125g pack lighter mozzarella, torn into small pieces
- 100g broccoli, broken into small florets
- 1 tbsp olive oil
- ¼ tsp chilli flakes (optional)
- handful small basil leaves
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7 and line a large baking tray with baking paper. Pour the milk and stock into a large saucepan set over a medium-high heat and bring to the boil. Once boiling, reduce the heat to medium-low and pour in the polenta. Stir continuously with a wooden spoon for 5 minutes, until the mixture thickens and starts to bubble. Remove from the heat, then stir in the cheddar and season.
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Pour the polenta mixture onto the lined tray and spread out into a thin, even circle, about 25cm in diameter. Bake for 10 minutes, until lightly golden. Meanwhile, squeeze the sausage meat from the skins and crumble it into bite-size pieces.
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If the polenta base has risen slightly, allow it to settle for a couple of minutes before adding the toppings. Scatter over the crumbled sausage, torn mozzarella and broccoli florets, then drizzle with the olive oil and season. Bake for 20-25 minutes, turning the tray halfway, until the base is crisp and the cheese is melted. Scatter over the chilli flakes (if using) and basil leaves, then slice and serve.
*Check your stock is gluten-free, if required.
