Polenta bruschetta with tapenade
Ideal for those on wheat-free or gluten-free diets
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 40 mins
Plus 1 hour coolingGluten-free
- 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.
- 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.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Per serving
198 kcalories, protein 4g, carbohydrate 20g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.97 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1961/
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Ingredients
- 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) olive tapenade
- 9 SunBlush or semi-dried tomatoes , halved
- 100g mixed salad leaves
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 40 mins
Plus 1 hour coolingGluten-free
Ingredients
- 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) olive tapenade
- 9 SunBlush or semi-dried tomatoes , halved
- 100g mixed salad leaves
Per serving
198 kcalories, protein 4g, carbohydrate 20g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.97 g
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02 March 2011
**Flora** commented on this recipe
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