Best Polenta Olive Tapenade Bites Recipes

Crispy Polenta Bites with Arugula Tapenade Recipe - (3.9/5) image

Provided by mirelsonp

Number Of Ingredients 9

One 16-ounce log of prepared polenta, at room temperature
1/2 cup panko bread crumbs
3 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 cup finely chopped arugula
2 tablespoons chopped olives
Kosher salt
Ground black pepper
3 radishes, very thinly sliced

Steps:

1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

Polenta Olive Tapenade Bites Recipe - (4.1/5) image

Provided by Jarr315

Number Of Ingredients 8

1 1/2 cups quick-cooking polenta
4 1/2 cups vegetable broth
3/4 teaspoon salt
freshly ground black pepper to taste
olive oil to grease pan
vegan olive tapenade
cherry tomatoes, slow-cooked or raw
fresh parsley, chopped, to garnish

Steps:

Lightly grease a square brownie pan with olive oil. Bring the vegetable broth to the boil, turn the heat down to a simmer and add the polenta. Whisk vigorously as it will thicken immediately. Keep whisking to remove any lumps. Once very thick, pour into the prepared pan and smooth out the top. Set aside to cool and then refrigerate for at least an hour until firm. Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp. Top each square with a heaped teaspoon of tapenade and half a cherry tomato. Sprinkle with parsley and black pepper to serve.