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Polenta bruschetta with tapenade
- 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:View on BBC Good Food
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