These gluten-free bruschetta prepared from polenta are great served as nibbles (use a small fork for eating) or as a light meal with a salad. The bruschetta are also excellent topped with sautéed mushrooms or pesto and feta.
Ingredients
| 700 ml | Vegetable stock (Main) |
| ¾ cup | Instant polenta (Main) |
| 1 tsp | Dried basil |
| 1 serving | Black pepper, to taste |
| 2 Tbsp | Olive oil |
Mediterranean topping
| 6 Tbsp | Finely chopped parsley |
| ¼ cup | Pitted black olives, diced |
| ¼ cup | Red capsicums, diced (Main) |
| 4 | Anchovies, mashed (optional) |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Olive oil |
| 1 serving | Black pepper, to taste |
Directions
- Bring the vegetable stock to a simmer then slowly stir in the polenta. Cook for 5 minutes or until thickened.
- Stir in the basil, black pepper and olive oil. Pour into an oiled shallow slice pan and form a rectangle about 24cm x 18cm. Chill. Cut into twelve 6cm squares and cut each square diagonally into a rectangle. (At this stage you could freeze the polenta for a later date.) Lightly brush with olive oil and pan-grill on a ridged frying pan or under a grill until lightly coloured.
- To make the topping, combine all the ingredients in a bowl. Dollop on the bruschetta.
See more of Jan's gluten-free recipes