Vegan Polenta Black Olive Tapenade (Print View)
Crispy polenta topped with zesty olive tapenade, cherry tomatoes, and parsley for a tasty bite.
# What You'll Need:
→ Tapenade
01 -
240 g kalamata olives, pitted
02 -
2 tablespoons capers, rinsed
03 -
1 tablespoon fresh lemon juice
04 -
2 tablespoons fresh parsley, chopped
05 -
1 clove garlic
06 -
1 tablespoon avocado oil or olive oil
→ Polenta Bites
07 -
500 g prepared polenta (1 tube, 17.6 oz), sliced into 16 rounds
08 -
4 tablespoons avocado oil or olive oil, divided
09 -
75 g Panko breadcrumbs (approximately ¾ cup)
10 -
8 cherry tomatoes, halved
11 -
Additional fresh parsley leaves, for garnish (optional)
# Directions:
01 -
In a food processor, combine kalamata olives, capers, lemon juice, chopped parsley, garlic, and 1 tablespoon of avocado or olive oil. Pulse until finely chopped and well combined.
02 -
Remove the polenta from its packaging and drain any liquid. Place on a cutting board and slice evenly into 16 rounds using a sharp knife.
03 -
Place Panko breadcrumbs in a shallow dish. Pour 1 tablespoon of avocado or olive oil into a separate bowl. Brush each polenta slice lightly with oil and press both sides into the breadcrumbs for full coating.
04 -
Heat 2 tablespoons of avocado or olive oil in a medium skillet over medium-high heat. Add breaded polenta slices in batches and cook for 3 to 4 minutes per side until golden brown. Transfer to a paper towel-lined plate and repeat with remaining slices.
05 -
Arrange the warm polenta rounds on a serving platter. Spoon a teaspoon of tapenade onto each bite, top with half a cherry tomato, and decorate with a leaf of parsley. Serve immediately.
# Notes:
01 -
For a gluten-free version, substitute Panko with gluten-free breadcrumbs.