Photo: K8
Polenta bruschetta with tapenade
7 ingredients
40 min
Serves 6
openrecipes
Ideal for those on wheat-free or gluten-free diets
Estimated Nutrition (whole recipe, rough)
310
Calories
2g
Protein
28g
Fat
15g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
- 140g instant polenta
- 2 tbsp chopped fresh basil
- 2 tbsp olive oil
- 9 tsp (about half a 190g jar) olive tapenade
- 9 SunBlush or semi-dried tomatoes , halved
- 100g mixed salad leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes