Grilled polenta with tomato and olive salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 250ml vegetable stock
- 100g instant polenta
- 3 plum tomatoeshalved
- olive oil
- 25g pitted black olives
- a handful of leaves baby spinach
- 1 tbsp red wine vinegar
Nutrition: per serving
- kcal165
- fat6.9g
- carbs18.3g
- fibre6.2g
- protein4.1g
- salt0.6g
Method
step 1
Bring the stock to a simmer and pour in the polenta. Stir continuously until thick, then season well. Spread into a small shallow baking dish and leave to cool in the fridge for about 20 minutes to set.
step 2
Meanwhile, heat the grill to medium. Season the tomato halves, put them on a baking tray and grill for 10 minutes until soft and starting to collapse.
step 3
Heat a chargrill to very hot. Cut the polenta into wedges and brush with 1 tsp olive oil. Grill for 2 minutes on both sides until golden and heated through. Toss the olives and spinach leaves with 1 tsp oil and the red wine vinegar, then season. Serve with the polenta wedges and grilled tomatoes.
