POLENTA OLIVE TAPENADE BITES RECIPE - (4.1/5)

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.