Even if you can eat everything under the sun, there's nothing wrong with trying something new. These polenta bruschettas turn a traditional Italian starter into a vegan friendly treat...
Polenta bruschettas with sun-dried tomatoes, capers and black olives
2 tbsp olive oil, plus extra for brushing
500 ml/18 fl oz water
100 g/3½ oz instant polenta
16 cherry vine tomatoes
salt and pepper
30 g/1 oz sun-dried tomatoes, soaked and drained
55 g/2 oz pitted black olives
2 tbsp salted capers, rinsed
2 tbsp chopped flat-leaf parsley
1 clove garlic, crushed
juice of ½ lemon
2 tbsp extra virgin olive oil
salt and pepper
Grease a 450-g/1-lb loaf tin with oil. Place the water in a large pan with a pinch of salt and bring to the boil.
Sprinkle in the polenta and stir constantly over moderate heat for about 5 minutes, until thick and smooth. Remove from the heat, stir in the oil and salt and pepper to taste, then spread into the prepared tin. Leave to set.
To make the tapenade, finely chop the sun-dried tomatoes, olives, capers and parsley. Mix with the garlic, lemon juice and oil, and season to taste.
Preheat the grill to high. Cut the polenta into 8 slices and arrange on a baking sheet with the cherry vine tomatoes. Brush with oil and grill until golden, turning once.
Serve the polenta slices topped with a spoonful of tapenade and the grilled tomatoes.
Recipe adapted from Wheat, Gluten and Dairy Free, part of Parragon Books' range of Love Food cookbooks. See www. parragon.com/lovefood.
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