Polenta bruschetta with tapenade

Recipe Name : Polenta bruschetta with tapenade
Food Mood: Gluten-free recipes
Food Element:     700ml vegetable growth (Marigold Swiss vegetable bouillon is gluten and dairy-pardon)     140g instant polenta     2 tbsp chopped roomy basil     2 tbsp olive oil     9 tsp (more or less half a 190g jar) olive tapenade     9 SunBlush or semi-dried tomatoes, halved     100g contaminated salad leaves	Cooking Process:     Bring the mass to the swelling in a saucepan, later right of entry to a simmer. Stirring at all times, 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 in imitation of. Spread in this area the subject of an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.     Cut the polenta into 9 rectangles, each 8 x 6cm, later scratch in half crossways to make triangle shapes. Heat a griddle until hot, brush each triangle past oil and grill for 4-5 mins each side, until crisp and golden.     Top each triangle considering 12 tsp tapenade and half a tomato. Serve hot upon salad leaves.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Gluten-free recipes.