Bruschetta di Polenta (Polenta Bruschetta)

Crisp polenta rounds are topped with buffalo mozzarella and a piquant olive tapenade in Gino D'Acampo's delicious canape recipe
By Gino D'Acampo
Bruschetta di Polenta (Polenta Bruschetta)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the olive paste

  • 100 g black Kalamata olives, in olive oil pitted
  • 2 tsp white wine vinegar
  • 2 tbsp chopped parsley
  • 4 tinned anchovies
  • 2 tsp capers
  • 1 tsp pine kernels
  • 2-3 tbsp extra virgin olive oil

For the bruschetta

  • 1 litres vegetable or chicken stock
  • 500 g quick-cook polenta
  • 1/2 tsp salt and black pepper
  • 250 g parmesan
  • vegetable oil, for shallow frying
  • 3 balls buffalo mozzarella


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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