b'500g tube polenta Polenta Bruschetta600ml stock or water Bring the stock to the boil in a large pan and 3 ripe tomatoes slowly whisk in the polenta in a steady stream. Cook for 4-5 minutes, stirring constantly, until it 1-2 tbsp diced onion begins to thicken. Stir in the parmesan. Pour the mix into a lined baking tin and place in the fridge 3-4 cloves garlic, minced to chill for 1 hour.1 tbsp basil, minced Cut the firmed up polenta into 9 triangles. Brush 2 tsp balsamic vinegar the triangles with half of the olive oil. Heat a griddle pan and cook each triangle for 4 minutestsp salt on each side, until crisp.Mix the tomatoes, garlic, salt and basil with the remaining olive oil. Top each triangle with the tomato mix, drizzle with balsamic, and serve.2-3 tbsp of olive oil splitSimple Garlic Mushroom Bruschetta(depending on how much bread you are using) Heat a frying pan over a high heat and add 1 tbsp 1-2 coves garlic, roughlyof olive oil.chopped Add the garlic and fry for 30 seconds, then add 3-4 cups mushrooms, thinlythe sliced mushrooms.sliced (cremini mushroomsSaut the mushrooms until they are soft. Season work well for this) with salt and pepper.4-6 slices of a baguette anyWhile the mushrooms are cooking, in a separate kind frying pan or griddle pan, drizzle your bread with A generous pinch of sea saltthe remaining olive oil and toast, flipping and and ground black pepper toasting on both sides, until golden.Freshly grated Parmigiano- To assemble: Place a generous amount of the Reggiano for garnish garlic mushrooms on each toast and season with sea salt and ground black pepper if needed. Fresh parsley for garnish And garnish with the freshly grated Parmigiano-Reggiano and fresh parsley.51'