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Polenta bruschetta with tapenade


Polenta bruschetta with tapenade Recipe

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:
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