Grilled polenta with olive tapenade, parmesan and rocket

Name: Grilled polenta with olive tapenade, parmesan and rocket
Yield: For four
Cuisine: Italian
Ingredients: 200 g rocket; 2 tblspns olive oil; 2 tblspns tapenade; 1 piece parmesan, about 60 g; ½ batch of polenta

Preparation info

For
four

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

This is the simplest version of this dish. Other variations I use a lot include replacing the raw rocket with wilted chard or black kale, lightly cooked asparagus or purple sprouting broccoli. Basil or rocket pesto can also be used instead of the tapenade.

Ingredients

½ batch of polenta
2 tblspns tapenade

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

CUT THE COOLED POLENTA INTO EIGHT TRIANGULAR WEDGES, brush these on both sides with olive oil and cook under a hot grill, or on a griddle pan, until they become crisp on the outside and start to brown. Turn the wedges once to cook both sides evenly.

Dilute the tapenade with the olive oil. Put a couple of polenta wedges on each of four plates and pour the tapenade around them. Top with a