Grilled polenta with tomato and olive salad

Grilled polenta with tomato and olive salad

  • serves 2
  • A little effort

A simple Italian dish made with polenta. Cook in advance, then cut into wedges and grill. Serve with a tomato and olive salad as a light starter or supper.



  • 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


  • 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.

Nutritional Information

  • Kcals 165
  • Fat 6.9g
  • Carbs 18.3g
  • Fibre 6.2g
  • Protein 4.1g
  • Salt 0.6g