Polenta sandwich

Polenta sandwich

served open with a little hummus

This open sandwich meal is quite simple to do.  It features grilled slices of polenta as the base, followed by a layer of salsa then steamed peppers and onion, garnished with fresh rocket.


  • One block of solid polenta
  • One medium red onion, sliced
  • One red and one orange pepper, sliced
  • Handful of rocket, washed
  • For the salsa/bruscetta:
  • 3 salad or vine tomatoes, diced
  • 1 clove garlic, crushed
  • ~ 1 tbsp each of olive oil, balsamic vinegar and tomato purée, mixed together
  • handful fresh basil, chopped
  • squirt lemon juice
  • black pepper


  1. Steam the sliced onion and peppers for 10 minutes.
  2. Prepare the salsa by dicing tomatoes, mixing the liquids with a fork and combining all the other salsa ingredients together.
  3. Slice the polenta like small pieces of bread and grill for 5 minutes on each side.
  4. Serve the layers in the order polenta, salsa, steamed veg, rocket from the bottom up.  Add a little hummus on the side.

Added 7 May 2011: Made it again, this time with a different salad and grated “cheese” on top.

Open polenta sandwich variation

Variation, with carrot cashew and poppy seed salad and more.


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