Polenta bruschetta with tapenade

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

  • Cook:40 mins
    Plus 1 hour cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 198
  • fat 12g
  • saturates 2g
  • carbs 20g
  • sugars 0g
  • fibre 1g
  • protein 4g
  • salt 0.97g


  • 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


  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.

  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.

  3. Top each triangle with 1?2 tsp tapenade and half a tomato. Serve warm on salad leaves.

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