Polenta Bruschetta with Tapenade Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 700 ml / 1 1/4 pt vegetable stock | ||
| 140 g / 5 oz quick-cook polenta | ||
| Basil | 2 Tablespoon, chopped | |
| 50 g / 2 oz Parmesan, finely grated | ||
| 1/2 a 190 g jar olive tapenade | ||
| 9 SunBlush or semi-dried tomatoes, halved | ||
| 100 g / 4 oz mixed salad leaves | ||
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.
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.
Chef
