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Ingredients
- vegetable stock 250ml
- instant polenta 100g
- plum tomatoes 3, halved
- olive oil
- pitted black olives 25g
- baby spinach a handful of leaves
- red wine vinegar 1 tbsp
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 165
- Fat 6.9g
- Carbs 18.3g
- Fibre 6.2g
- Protein 4.1g
- Salt 0.6g