Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

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Cooking time

Cook: 40 mins Plus 1 hour cooling

Skill level

Easy

Servings

Serves 6

Ideal for those on wheat-free or gluten-free diets

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
198
protein
4g
carbs
20g
fat
12g
saturates
2g
fibre
1g
sugar
0g
salt
0.97g

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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Method

  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.
  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.
  3. Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.

Recipe from Good Food magazine, May 2005

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beverley_flora's picture

Looks delicious!

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