Name: Polenta bruschetta with tapenade
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free); 140g instant polenta; 2 tbsp chopped fresh basil; 2 tbsp olive oil; 9 tsp (about half a 190g jar) olive tapenade; 9 SunBlush or semi-dried tomatoes halved; 100g mixed salad leaves

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Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

Good Food team

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Serves 6

Easy

Cook: 40 mins

Plus 1 hour cooling

A star rating of 4 out of 5.1 ratingRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

700ml vegetable stock

(Marigold Swiss vegetable bouillon is gluten and dairy-free)
140g instant polenta
2 tbsp chopped fresh basil
2 tbsp olive oil
9 tsp (about half a 190g jar) olive

tapenade
9 SunBlush or semi-dried tomatoes

halved
100g mixed salad leaves

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Nutrition: per serving

kcal198
fat12g
saturates2g
carbs20g
sugars0g
fibre1g
protein4g
salt0.97g

low

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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