Polenta Bruschetta with Tapenade

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Jan. 07, 2011


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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 210Calories from Fat 92

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 480 mg20%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet