Parmesan polenta with olive, walnut and fig tapenade recipe

Ingredients

• 250 g instant polenta
• 1 wedge parmesan, grated
• 150 g walnuts, finely chopped
• 150 g figs, finely chopped
• 400 g black olives, finely chopped
• Squeeze of lemon
• 3 tbsp olive oil
• 1 tsp white wine vinegar
• Olive oil, for brushing
• Mixed leaves, to serve

Method

1. Bring 1 litre of salted water to the boil. Add the instant polenta in a steady stream while whisking vigorously, then continue stirring over the heat for 3 minutes.
2. Stir in the grated Parmesan and cook for another 3 minutes. Spread the polenta evenly in an oiled dish, cover and leave it to cool and set.
3. Pour boiling water over the chopped walnuts and figs to soften them, then drain thoroughly. Mix them with the olives, lemon juice, 3 tablespoons of olive oil and the white-wine vinegar, and season.
4. Turn the set polenta out and cut it into fingers. Brush the pieces with olive oil and cook them on a hot griddle until heated and marked.
5. Arrange the mixed leaves on serving plates, add the tapenade and place the grilled polenta on top.