Bruschetta di polenta (polenta bruschetta)

Method

1. For the olive paste; tip the olives, white wine vinegar, chopped parsley, anchovy fillets, capers and pine kernels into a food processor. Process the mixture until smooth, gradually adding enough olive oil to make a thickish paste.

2.For the polenta; bring the stock to the boil and pour in the polenta. Season with salt and pepper, and add the Parmesan cheese. Continue cooking, stirring all the time, over a low heat, until thickened.

2. Pour the polenta onto a tray and spread out evenly to a thickness of about 1.5cm. Leave on one side to firm-up and set.

3. Cut out into 3cm rounds using a biscuit cutter.

4. Heat a 3cm depth of oil in a frying pan set over a medium heat, and cook the polenta rounds until crisp and golden. Drain on absorbent paper and keep warm.

5. Slice the mozzarella cheese and put a piece on each polenta round. Top with a dollop of the olive paste and serve.

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Ingredients

For the olive paste

100g Kalamata olives, pitted
2 tsp white wine vinegar
2 tbsp chopped Parsley
4 anchovy fillets
2 tsp capers
1 tsp Pine kernels
2-3 tbsp extra virgin olive oil

For the bruschetta

1 litre vegetable or chicken stock
500g quick cook polenta
1/2 tsp salt and pepper
250g Parmesan
vegetable oil, for shallow frying
3 balls buffalo mozzarella cheese

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