Vegan Polenta Olive Tapenade Bites

Vegan Polenta Bites With Black Olive Tapenade make a stunning party appetizer or a fun weeknight snack that feels a little fancy without fuss. Crispy golden polenta rounds topped with briny olive tapenade and fresh cherry tomatoes pack so much flavor and crunch it is hard to believe how easy they are to make. The recipe transforms that humble tube of polenta you have seen at the store into these delicious little bites that bring big Mediterranean energy to your table.

These polenta bites saved one of my dinner parties when I had unexpected vegan guests. Now they are always on my party menu because everyone requests them no matter their diet.

Ingredients

• Kalamata olives: rich and briny for the perfect tapenade base look for plump shiny olives packed in brine for best flavor
• Capers: bright and salty little bursts that lift the whole tapenade choose capers stored in brine not salt
• Lemon juice: adds brightness and balance use a fresh lemon whenever possible for more zing
• Fresh parsley: delivers a pop of green flavor and freshness go for flat leaf parsley for a softer texture and color
• Garlic: one clove brings a sharp kick peel fresh garlic for best results
• Polenta: find the pre-cooked tube in the refrigerated section and choose one with minimal added ingredients
• Avocado oil or olive oil: helps make the polenta golden and lends a rich mouthfeel choose a mild olive oil if you want the olives to shine through
• Panko breadcrumbs: give that irresistible crunch Japanese style works best for the airiest coating
• Cherry tomatoes: each half adds juiciness and color grab them ripe and red for best presentation and taste

Step-by-Step Instructions

Make Kalamata Olive Tapenade:

Add the pitted kalamata olives capers lemon juice chopped parsley garlic and one tablespoon of oil into the bowl of a standing mixer or food processor. Pulse everything together several times until very finely chopped but not a complete paste. This gives the tapenade just enough texture to sit well on the polenta bites.

Cut the Polenta:

Remove the polenta from its packaging and drain any excess liquid. Lay the tube on a cutting board and with a sharp straight knife carefully cut the polenta into sixteen equal rounds each about half an inch thick. Work slowly to keep the slices neat and intact.

Dredge the Polenta in Breadcrumbs:

Pour panko breadcrumbs into a shallow dish and have a small bowl of oil ready. Lightly brush both sides of every polenta round with a bit of oil then gently press each round into the panko making sure both sides get a full even coating. This is what will make each piece ultra crispy.

Fry the Polenta Bites:

Heat the remaining oil in a medium nonstick skillet set over medium high heat. Once the oil shimmers carefully place several polenta rounds into the pan without crowding. Cook each piece for three to four minutes per side or until they are a deep golden brown and crispy. As each round finishes cooking transfer it to a plate lined with a paper towel to drain any excess oil. Repeat until all rounds are perfectly crispy.

Serve:

Arrange the crispy polenta rounds on your favorite platter. Top each one with a generous teaspoon of olive tapenade then press a cherry tomato half gently on top and sprinkle with a little extra parsley. Serve right away so the bites stay crisp and fresh.

The tapenade is my favorite part and always the first thing to disappear when I set out extra on the side. Last holiday season my niece helped me pulse the tapenade and we both ended up sneaking spoonfuls right from the bowl with big grins.

Storage Tips

These are at their crispiest when served hot but leftovers can be stored in an airtight container in the fridge for up to two days. To reheat set the bites on a baking sheet and warm in a 375 degree oven for about ten minutes until the edges get crunchy again. I do not recommend microwaving since it softens the coating too much. Keep the tapenade and polenta bites separate during storage for best results.

Ingredient Substitutions

You can swap kalamata olives for any black olive with good flavor like niçoise or gaeta. For a herby switch try basil or cilantro in place of parsley. Gluten free panko breadcrumbs work great if you are avoiding wheat. If you are out of cherry tomatoes roasted red bell pepper strips also add brightness and color.

Serving Suggestions

These little bites are perfect for parties picnics and even packed lunches. They are a hit alongside a platter of roasted vegetables or served as a starter with a chilled glass of white wine. For a more filling meal try topping a big green salad with several polenta bites and a drizzle of extra tapenade.

Cultural and Historical Context

Polenta is a staple in northern Italian kitchens and has been used for centuries as a base for hearty stews and rustic dishes. Modern cooks have found so many new ways to enjoy it and serving it crispy with flavorful toppings turns humble cornmeal into a gourmet treat. Olive tapenade also has deep Mediterranean roots which makes this recipe a fun playful crossroads of tradition.

These polenta bites never last long at my gatherings and I always wish I had made a double batch. The best part is you can customize them endlessly and they are a surprise favorite even for those who did not think they liked olives.

Recipe Q&A

→ How do I get the polenta bites crispy?

Coat each slice with panko breadcrumbs and pan-fry in oil until both sides turn golden brown for optimal crispiness.

→ Can I prepare the olive tapenade ahead of time?

Yes, the tapenade can be made up to two days ahead and stored in an airtight container in the fridge.

→ Which oil is best for frying the polenta?

Both avocado oil and olive oil work well, providing a mild flavor and helping achieve a crisp texture.

→ Can I use homemade polenta instead of a tube?

Yes, but chill and firm the homemade polenta before slicing to make dredging and frying easier.

→ What herbs pair well as garnish?

Fresh parsley complements the flavors, but basil or oregano leaves also add a nice touch and aroma.