Crispy Parmesan, Olive and Sun-Dried Tomato Polenta Bites

• vegetable broth↗600ml ml
• polenta↗150g quick-cook g
• mixed olives90g g

  in oil, coarsely chopped

• sun-dried tomatoes↗90g g

  in oil, coarsely chopped

• oil30ml ml

  from tomatoes or olives

• parmesan↗40g g

  or vegetarian alternative, grated

Step-by-step instructions

1. 1

   Pour the broth into a large pot and bring to a boil. Add the polenta and stir constantly over medium heat for 3‑4 minutes, until the mixture thickens and pulls away from the sides of the pot. Add the olives, tomatoes, oil and most of the parmesan, stir for another minute until the ingredients are well combined. Season to taste.

2. 2

   Spoon the polenta mixture onto a prepared Swiss roll pan or a parchment‑lined tray, cover with another sheet of parchment and smooth to a thickness of 1 cm, then remove the top sheet and sprinkle the remaining parmesan. Let the polenta cool at room temperature for 1 hour to set. If preparing in advance, chill and keep in the refrigerator for a few hours or overnight.

3. 3

   When the polenta has set, preheat the oven to 200 °C/180 °C with convection/gas 6. Cut or cut out the polenta sheet into shapes of your choice and place them on a parchment‑lined tray. Bake for 25‑30 minutes until golden‑brown and crisp, and serve hot. They can be stored in the refrigerator for up to one day.