Polenta Bruschetta With Tapenade
This flavorful dish features crispy polenta triangles topped with savory olive tapenade and sunblush tomatoes, all served on a bed of mixed greens. The polenta is seasoned with fresh basil and grilled to perfection, resulting in a satisfying and visually appealing appetizer or light meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 198 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.97 milligram of sodium
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