• 250ml vegetable stock
  • 100g instant polenta
  • 3 plum tomatoes, halved
  • olive oil
  • 25g pitted black olives
  • a handful of leaves baby spinach
  • 1 tbsp red wine vinegar


  • 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.


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