Polenta bruschetta with tapenade
- Preparation and cooking time
- Cook:
- Plus 1 hour cooling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 700ml vegetable stock(Marigold Swiss vegetable bouillon is gluten and dairy-free)
- 140g instant polenta
- 2 tbsp chopped fresh basil
- 2 tbsp olive oil
- 9 tsp (about half a 190g jar) olivetapenade
- 9 SunBlush or semi-dried tomatoeshalved
- 100g mixed salad leaves
Nutrition: per serving
- kcal198
- fat12g
- saturates2g
- carbs20g
- sugars0g
- fibre1g
- protein4g
- salt0.97glow
Method
step 1
Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
step 2
Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
step 3
Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
