Grilled herb polenta with semi-dried tomato and olive salad


  • 500ml water

  • 500ml vegetable stock

  • 128 grams polenta

  • 25g parmesan, finely grated

  • 1 tbsp fresh flat-leaf parsley, finely chopped

  • 1 tbsp fresh basil, finely chopped

Tomato and olive salad

  • 125 gbaby cos lettuce, trimmed, leaves torn roughly

  • 200g semi-dried tomatoes in oil, drained

  • 4g reen onions, sliced thinly

  • 50g black olives, pitted, sliced

Spiced mayonnaise

  • 225g mayonnaise

  • pinch cayenne pepper

  • 1/4 tsp ground cumin

  • 1/4 tsp ground coriander

  • 1/4 tsp ground turmeric

  • 1 tbsp lemon juice


  1. In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.

  2. Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.

  3. Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.

  4. Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.

  5. Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.

  6. Serve polenta topped with salad; drizzle with mayonnaise.

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