I have been thinking about tapas recently. Everyone loves small cocktail food and that is essentially what tapas are. But what about for dinner? Why not, I thought? I went to Foodgawker and searched for tapas but wasn’t inspired – not for dinner anyway. In fact some photos had no relationship to tapas at all. I guess some keywords weren’t entered very carefully. Then I saw something with possibilities but I went to the end of the four pages of tapas and found nothing and so went back and now, having just eaten dinner, I am very glad I did. These worked out really well. They look good and with the special dressing, they tasted like a million dollars. I found the idea at the She Eats Bears blog.
Recipe: Mushroom, Polenta & Tomato Tapas
- 400g polenta
- 3 big tomatoes
- 8 Portobello mushrooms
- 50g feta Cheese
- Small handful of parsley
- A lug of olive oil
- 1 clove garlic
- Small lump of parmesan
- 4 sundried tomatoes
- Salt & pepper
- Turn on the grill to 180°C/350°F.
- Cook the polenta as per the packet instructions but use less water to create a firm mixture. When ready, flatten the mixture onto a cutting board and let it cool.
- Slice up the tomatoes into rounds.
- Cut out rounds of polenta a little bigger than the tomato slices.
- Destalk the mushrooms and wipe them clean with a paper towel. Don’t use water.
- Whiz together the last 6 ingredients in a mini processor to create a dressing.
- Brush the dressing all over the tomatoes and mushrooms.
- Place the tomatoes and mushrooms under the grill in the oven (not too close) to brown and soften.
- Brush olive oil over the polenta rounds and grill them on a grill on the stove, turning to create nice lines on both sides.
- To assemble, place first the round of polenta, then a tomato slice and a mushroom.
- Crumble some feta cheese over the top and any remaining dressing. Serve.
Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4