GF Polenta Bruschetta

Recipe by CNZ Ambassador Jan Bilton

Ingredients

700 ml Vegetable stock
¾ cup Instant polenta
1 tsp Dried basil
1 serving Black pepper, to taste
2 Tbsp Olive oil

Mediterranean topping
6 Tbsp Finely chopped parsley
¼ cup Pitted black olives, diced
¼ cup Red capsicum, diced
4 Anchovies, mashed (optional)
2 Tbsp Lemon juice
2 Tbsp Olive oil
1 serving Black pepper, to taste

 

Directions

1. Bring the vegetable stock to a simmer then slowly stir in the polenta. Cook for 5 minutes or until thickened.
2. Stir in the basil, black pepper and olive oil. Pour into an oiled shallow slice pan and form a rectangle about 24cm x 18cm. Chill.
3. Cut into twelve 6cm squares and cut each square diagonally into a rectangle. (At this stage you could freeze the polenta for a later date.)
4. Lightly brush with olive oil and pan-grill on a ridged frying pan or under a grill until lightly coloured.
5. To make the topping, combine all the ingredients in a bowl. Dollop on the bruschetta.