Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

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(1 ratings)

Cook: 40 mins Plus 1 hour cooling


Serves 6
Ideal for those on wheat-free or gluten-free diets

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal198
  • fat12g
  • saturates2g
  • carbs20g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.97g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 9 SunBlush or semi-dried tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g mixed salad leaves


  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.

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Comments, questions and tips

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2nd Mar, 2011
Looks delicious!
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