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  1. Home
  2. greek salad recipe

Grilled polenta with tomato and olive salad

A simple Italian dish made with polenta. Cook in advance, then cut into wedges and grill. Serve with a tomato and olive salad as a light starter or dinner. - by Chantal Walsh
  • 05 Feb 2016
Grilled polenta with tomato and olive salad
Cook: 55 Minutes - easy - Serves 2 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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A simple Italian dish made with polenta. Cook in advance, then cut into wedges and grill. Serve with a tomato and olive salad as a light starter or dinner.

Ingredients

250 ml vegetable stock

100 g instant polenta

3 plum tomatoes, halved

olive oil

25 g pitted black olives

handful fresh baby spinach leaves

1 tbsp red wine vinegar

Method

  1. 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.
  2. 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.
  3. 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.
  • greek salad recipe
  • polenta recipe

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