Grilled polenta with tomato and olives

    Grilled polenta with tomato and olives

    Save this recipe

    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!

    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate