Crispy Polenta Bites with Olive Tapenade and Sun-dried Tomato
Indulge in a burst of Mediterranean flavors with these Crispy Polenta Bites topped with a savory Olive Tapenade and tangy Sun-dried Tomato. Perfect for entertaining, these bites make a delightful appetizer that's both elegant and easy to prepare.
Equipment
- Medium saucepan
- Whisk
- Baking sheet
- Parchment paper
- Cookie cutter
- Food processor
- Oven
Ingredients
Polenta
- 1 cup polenta (cornmeal)
- 4 cups water
- 1 tsp salt
- 1 tbsp olive oil
Olive Tapenade
- 1 cup pitted Kalamata olives
- 2 tbsp capers
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
Topping
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil leaves for garnish
Instructions
- Begin by boiling 4 cups of water in a medium saucepan. Add the salt and gradually whisk in the polenta to avoid lumps. Lower the heat and continue to stir as the polenta thickens, approximately 15-20 minutes.
- Once thickened, spread the polenta evenly onto a baking sheet lined with parchment paper, creating a thickness of about 1/2 inch. Allow to cool and set, about 15 minutes.
- Preheat your oven to 425°F (220°C). Once the polenta is set, use a small round cookie cutter to cut out 24 polenta bites and place them on a clean baking sheet. Brush the tops with olive oil and bake until crispy, about 15-20 minutes.
- While the polenta is baking, make the olive tapenade by combining the Kalamata olives, capers, minced garlic, lemon juice, and extra virgin olive oil in a food processor. Pulse until you achieve a coarse paste.
- When the polenta bites are golden and crispy, remove them from the oven and let them cool slightly.
- Top each bite with a teaspoon of olive tapenade, then garnish with chopped sun-dried tomatoes and a small basil leaf.
- Serve immediately while still warm and crispy.
Notes
For a gluten-free version, ensure the polenta is certified gluten-free.
This appetizer can be prepared in advance, with the polenta bites stored in an airtight container and the tapenade in the fridge until ready to assemble.
If desired, add a sprinkle of grated Parmesan cheese over the polenta bites before baking for an extra layer of flavor.