POLENTA BRUSCHETTA WITH TAPENADE

Polenta bruschetta with tapenade image

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

Provided by Good Food team

Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium