Mushroom, Polenta & Tomato Tapas - Vegetarian & Gluten-Free
  • 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
  1. Turn on the grill to 180°C/350°F.
  2. 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.
  3. Slice up the tomatoes into rounds.
  4. Cut out rounds of polenta a little bigger than the tomato slices.
  5. Destalk the mushrooms and wipe them clean with a paper towel. Don’t use water.
  6. Whiz together the last 6 ingredients in a mini processor to create a dressing.
  7. Brush the dressing all over the tomatoes and mushrooms.
  8. Place the tomatoes and mushrooms under the grill in the oven (not too close) to brown and soften.
  9. Brush olive oil over the polenta rounds and grill them on a grill on the stove, turning to create nice lines on both sides.
  10. To assemble, place first the round of polenta, then a tomato slice and a mushroom.
  11. Crumble some feta cheese over the top and any remaining dressing. Serve.
Recipe by The Low Fodmap Diet at