Polenta tapenade

• Polenta ingredients: 100 g. precooked polenta – 500 ml. water – 40 g. tapenade and salt to taste (in moderation as tapenade is already salted).

• Squash ingredients: 4 squash slices – 1 garlic clove – 2 tsp provençal herbs – 1 tsp tandoori masala – 1/2 tsp ground ginger – 1/2 tsp ground mustard – 1/2 tsp ground black pepper – 1/2 tsp ground cumin – 1 dried chilli – olive oil.

• Preparation: for the polenta, boil the water in a pan and sprinkle the polenta when it sarts boiling, stirring with a wooden spoon for 2 to 3 minutes. Add a pinch of salt and withdraw from the fire when the contents start separating from the walls of the saucepan. Add the tapenade and mix well. Pour the polenta into a tray to obtain a 1-cm layer. Cool and store in the fridge. Mix all the spices with the chopped garlic, ground chilli and enough olive oil to cover the squash later. Halve the squash slices and peel them, then coat them in olive oil and salt. Stick them in the pre-heated oven at 180o for about half an hour, depending on the thickness. Add the spices about halfway through the cooking. Remove when it starts going brown.

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