Grilled polenta with tomato and olives

Grilled polenta with tomato and olives

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About this recipe: Slices of polenta are topped with a deliciously seasoned mixture of diced tomatoes, olives and cucumber, sprinkled with Parmesan cheese and grilled until golden and delicious!


Serves: 6 

  • 450g ready made polenta, cut into 1cm thick slices
  • 4 plum tomatoes, seeded, diced
  • 125g cucumber, seeded, diced
  • 280g ripe olives, drained and sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 40g grated Parmesan cheese

Prep:20min  ›  Cook:3min  ›  Ready in:23min 

  1. Preheat oven grill. Grease a large baking dish or roasting tin. Line the prepared dish with polenta slices; set aside.
  2. Combine diced tomatoes, cucumber and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
  3. Grill until the polenta is hot and the cheese is lightly browned, about 3 minutes.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.

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