250 ml vegetable stock
100 g instant polenta
3 plum tomatoes, halved
25 g pitted black olives
handful fresh baby spinach leaves
1 tbsp red wine vinegar
- Bring the stock to a simmer and pour in the polenta. Stir continuously until thick, then season well. Spread into a small shallow baking dish and leave to cool in the fridge for about 20 minutes to set.
- Meanwhile, heat the grill to medium. Season the tomato halves, put them on a baking tray and grill for 10 minutes until soft and starting to collapse.
- Heat a chargrill to very hot. Cut the polenta into wedges and brush with 1 tsp olive oil. Grill for 2 minutes on both sides until golden and heated through. Toss the olives and spinach leaves with 1 tsp oil and the red wine vinegar, then season. Serve with the polenta wedges and grilled tomatoes.