Polenta bruschetta with tapenade

• vegetable stock↗700ml ml

  (Marigold Swiss vegetable bouillon is gluten and dairy-free)

• instant polenta↗140g g
• fresh basil tbsp
• olive oil↗ tbsp
• olive tapenade tsp

  tapenade

• SunBlush or semi-dried tomatoes9

  halved

• mixed salad leaves↗100g g

Step-by-step instructions

1. 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. 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. 3

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