Polenta Bruschetta with Tapenade
|Olive oil||2 Tablespoon|
|Vegetable stock||1 1⁄4 Pint (700 Milliliter)|
|Quick cooking polenta mix||5 Ounce (140 Gram)|
|Chopped fresh basil||2 Tablespoon|
|Parmesan||2 Ounce, finely grated (50 Gram)|
|Olive tapenade||95 Gram (1/2 Of A 190 Gram Jar)|
|Sunblush tomatoes/Semi dried tomatoes||9 , halved|
|Mixed salad leaves||4 Ounce (100 Gram)|
1.Brush the inside of a small roasting tin or traybake tin with a little oil. Bring the stock; to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady stream, then cook for 5-8 mins until thickened. Stir in the basil and Parmesan, then season to taste. Pour into the tin, level the top, then leave to set for 1 hr.
2. Tip the polenta onto a board, cut into 9 rectangles, then cut each rectangle into two triangles. Heat a griddle until hot, brush each triangle with oil, then griddle in batches for 4-5 mins each side, until crisp and golden.
3. Top each piece of polenta with 1/2 tsp tapenade and half a sun-dried tomato. Serve warm on salad leaves.