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Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

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  • Preparation and cooking time
    • Cook:
    • Plus 1 hour cooling
  • Easy
  • Serves 6

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal198
fat12g
saturates2g
carbs20g
sugars0g
fibre1g
protein4g
low insalt0.97g
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Ingredients

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.

Recipe from Good Food magazine, May 2005

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A star rating of 4 out of 5.1 rating
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