an easy one"pan"wonder for a meat-free monday night

olive, ricotta and polenta bake

ingredients (serves 2)

1 1/2 cups chicken stock

20g unsalted butter

salt and cracked black pepper

1/2 cup instant polenta

1/2 cup finely grated parmesan

100g ricotta

1/2 punnet cherry tomatoes

2 tablespoons pitted olives

1/2 cup rocket leaves

place the stock, butter, salt and pepper in an ovenproof frying pan over medium heat. bring to the boil and gradually stir in the polenta. cook, stirring for 1 minute or until thickened. top with parmesan, ricotta, tomatoes and olives and place under a preheated grill for 10-12 minutes until golden. top with rocket and serve.