b'500g tube polenta Polenta Bruschetta600ml stock or water Bring the stock to the boil in a large pan and slowly 3 ripe tomatoes whisk in the polenta in a steady stream. Cook for 4-5 minutes, stirring constantly, until it begins to thicken. 1-2 tbsp diced onion Stir in the parmesan. Pour the mix into a lined baking tin and place in the fridge to chill for 1 hour.3-4 cloves garlic, minced Cut the firmed up polenta into 9 triangles. Brush the 1 tbsp basil, minced triangles with half of the olive oil. Heat a griddle pan and cook each triangle for 4 minutes on each side, 2 tsp balsamic vinegar until crisp.1/ 2tsp salt 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 of 1-2 cloves garlic, roughlyolive oil.chopped Add the garlic and fry for 30 seconds, then add the 3-4 cups mushrooms,sliced mushrooms.thinly sliced (creminiSaut the mushrooms until they are soft. Season with mushrooms work well forsalt and pepper.this)4-6 slices of a baguetteWhile the mushrooms are cooking, in a separate (any kind) frying pan or griddle pan, drizzle your bread with the remaining olive oil and toast, flipping and toasting A generous pinch of seaon both sides, until golden.salt and ground blackPlace a generous amount of the garlic mushrooms pepper on each toast and season with sea salt and ground Freshly grated parmigianoblack pepper if needed, and garnish with the freshly reggiano for garnish grated parmigiano reggiano and fresh parsley.Fresh parsley for garnish61'