Grilled polenta with olive tapenade, parmesan and rocket

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Preparation info

  • Difficulty

    Easy

  • For

    four

Appears in

The Café Paradiso Cookbook

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
  • 2 tblspns olive oil
  • 200 g rocket
  • 1 piece parmesan, about 60 g

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 generous handful of rocket and use a potato peeler to shave the parmesan over everything.