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· 1 and 1/2 cups quick-cooking polenta (instant polenta)
· 4 and 1/2 cups vegetable broth
· 3/4 tsp salt
· pepper
· olive oil
· vegan olive tapenade
· cherry tomatoes (slow-cooked or raw)
· fresh parsley
Instructions:
1. Lightly grease a square brownie pan with olive oil. Bring the vegetable broth to a boil, turn the heat down to a simmer, and add the polenta. Whisk vigorously as it will thicken immediately. Keep whisking to remove any lumps.
2. Once very thick, pour into the prepared pan and smooth out the top. Set aside to cool and then refrigerate for at least an hour until firm.
3. Slice the polenta into small squares, brush with a little olive oil, and place under the grill (broiler) for a few minutes, until slightly crisp.
4. Top each square with a heaped teaspoon of tapenade and half a cherry tomato. Sprinkle with parsley and black pepper to serve.
Recipe and image courtesy of Coconut and Berries
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