Tapenade-Topped Polenta Triangles
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
Preparation and cooking times
Cook 30-40 mins plus 1 hr cooling
Boil the stock in a saucepan and then reduce the heat to a simmer. Add the polenta and stir continuously for 5 minutes until thickened.
Add the basil and salt and pepper to taste.
Oil a shallow 24cm x 18cm (10 inch x 7 inch) tin, spread the polenta mix into it and leave to set for about an hour.
Cut into nine equal rectangles and then cut each on in half diagonally to make 18 triangles.
Brush each one with a little oil and then cook under a hot grill for 4-5 mins each side, until crisp and golden.
Spread a little of the tapenade on each triangle and some sun dried tomato. Serve warm on a bed of salad leaves.