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Polenta Bruschetta With Tapenade

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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