- 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
- 140g instant polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 2 tbsp chopped fresh basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 9 tsp (about half a 190g jar) olive tapenade
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 9 SunBlush or semi-dried tomato, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g mixed salad leaves
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.