Polenta slices with black olive tapenade recipe

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 185 calories / serving
  • Freezable
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ITALIAN polentasliceswithblackolivetapenade He

Prepare the tapenade by combining all the ingredients for it in a food processor with a little of the olive oil. Pulse until you have a smooth paste. Add the remaining olive oil to adjust the consistency if desired and season to taste. Transfer to a bowl, cover and set to one side.

Slice the polenta into triangles and arrange on a lined baking sheet. Brush very lightly with the olive oil, then season. Pre-heat the grill to hot.

Grill the polenta in batches, turning occasionally, until lightly coloured on both sides. Remove and spread each slice with a little of the tapenade. Arrange on a serving platter and garnish with a sprig of parsley before serving.

  • Ingredients

  • For the polenta slices

  • 400g ready-made polenta
  • 25ml olive oil
  • salt
  • pepper
  • sprig of parsley, to garnish
  • For the black olive tapenade

  • 100g pitted black olives, drained
  • 1 clove garlic
  • 3-4 anchovy fillets, drained
  • 50ml extra-virgin olive oil
  • juice of ½ lemon
  • 1tbsp parsley leaves
  • Energy 755kj 185kcal 9%
  • Fat 15g 17%
  • Saturates 2g 10%
  • Sugars 1g 1%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 10.7g Protein 1.8g Fibre 0.8g


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