Polenta bruschetta with tapenade
Ingredients
- Step 1 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
- Step 2 140g instant polenta
- Step 3 2 tbsp chopped fresh basil
- Step 4 2 tbsp olive oil
- Step 5 9 tsp (about half a 190g jar) olive tapenade
- Step 6 9 SunBlush or semi-dried tomatoes , halved
- Step 7 100g mixed salad leaves
Calories: 198
Carbohydrate: 20 g
Protein: 4 g
Fat: 12 g
Cook time: 40 minutes
Prep time: minutes
Total time: 40 minutes
Servings: 6
TAGS
Buffet
Canape
Lunch
Side Dish
Snack
Starter
Supper
Italian
Josh Eagleton
200 kcal or less
30-60 minute
6 serving
BBC Good Food
Bruschettum
Good Food
Grain
Italian
Mixed salad leafe
olive
olive
Polentum
Pulse
Tomato
Tomato
Directions
- 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.