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!
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
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Method Prep:20min › Cook:3min › Ready in:23min
Preheat oven grill. Grease a large baking dish or roasting tin. Line the prepared dish with polenta slices; set aside.
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.
Grill until the polenta is hot and the cheese is lightly browned, about 3 minutes.
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.