Grilled polenta with tomato and olives

    Grilled polenta with tomato and olives

    Recipe photo: Grilled polenta with tomato and olives
    1

    Grilled polenta with tomato and olives

    (9)
    23min


    1 person made this

    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!

    Ingredients
    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

    Method
    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    by
    6

    A simple and fast recipe with loads of yummy ingredients, but the end result was a little lackluster. The flavors weren't popping and I disliked the texture of the polenta - if I made this again, I'd sear the polenta a bit on each side to cut the mushy-ness of the end result. I added a little jalapeno for a kick too, that helped.  -  21 Jul 2008  (Review from Allrecipes US | Canada)

    by
    4

    This has become one of my favorite appetizers to serve. I love the cucumber in there!  -  26 Oct 2007  (Review from Allrecipes US | Canada)

    by
    2

    Interesting combination but very good. Very Greek-inspired dish. We didn't have fresh tomatoes so used canned and it was still very good.  -  23 Apr 2012  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate