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Open Toasted Sourdough with soft Parmesan Polenta, roasted veg and caper salsa


  1. Cut the vegetables and roast in the oven until charred.
  2. Mix veg with balsamic, olive oil, chopped basil and season.
  3. In a sauce pan melt the butter and add 300ml water, bring to the boil and add the polenta. Stir until thick and glossy.
  4. Add the chopped garlic and check the consistency of the polenta - it should be nice and soft and not too stiff. Add a little water if it is too thick.
  5. Add the grated parmesan and keep warm.
  6. Cut the sour dough, rub with pomace oil and a clove of garlic - griddle in a dry pan until crispy and brown.
  7. Top the bread with mashed polenta, then the roasted veg.
  8. Add some grated parmesan and a few chopped capes and chopped parsley.