I’m so enjoying these stretched out evenings. I took my book to the park after work today, plonked myself on a bench and soaked up some rays while indulging in a little “me-time”.
I was thinking how nice it would be to have a garden and be able to invite a few pals around for evening drinks and nibbles outside. These Polenta-Olive Tapenade bites would hold up well to travelling so I suppose you could even take them to the park for a light picnic!
If you caught my recipe for Middle-Eastern Lentils with Roasted Caulifower, Sweet Potatoes & Dukkah, you might have spotted the “Tapenade Marocaine” amongst the goodies I received from Olives et al. Tapenade is a bold paté usually made from olives, capers, anchovies and olive oil. Apparently the French word comes fromthe Provençal name for caper buds, tapeno.
Anyway, before you wonder what’s going on with me using fishy ingredients, note that Olives et al replace the typical anchovies with preserved lemons. A brilliant idea in my opinion.
If , like me, you’re into gutsy flavours like olives and capers, I’ve got a few other recipes you might want to try:
Mediterranean Israeli Couscous Pilaf
Celeriac, Pear & Rocket Salad (with capers)
Tapenade usually ends up on crostini or oatcakes in my household, but for a change I went with these little polenta squares. They’re easy peasy to make, creamy in the middle and crisp on the top and the perfect foil to the punchy paté.
When I cook with polenta I almost always make my Pesto Polenta Triangles as they seem to go with everything. I store them in the freezer and just defrost a couple when I fancy them.
- 1-1/2 C Quick-cooking polenta
- 4-1/2 C Vegetable broth
- 3/4 tsp Salt
- Pepper
- Olive oil
- Vegan olive tapenade
- Cherry tomatoes (slow-cooked or raw)
- Fresh parsley
- 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 (I slow-roasted mine for extra flavour)
- Sprinkle with parsley and black pepper to serve.
This is really more of an idea than a recipe. You could top your polenta squares with your favourite dip. Try hummus or perhaps my Roasted Red Pepper, Walnut & Parsley Pesto?
How are you making the most of the light evenings?
If you’re new to Coconut and Berries, Please sign up for email updates and join me elsewhere: I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + andTwitter!
janae @ bring joy says
So pretty! I love little bite-ables like these.
Sorry you had technical difficulties. That’s the worst. You know my computer died a few weeks ago & it was like I lost a leg! Now I have a laptop which I really like, but I’m worried it’ll be more prone to “accidentally” dropping or spills or what not.
Coconut and Berries says
Super stressful isn’t it? Technology is great when it’s working smoothly but when it’s not it’s a nightmare. We’re all so dependent on it these days.
Sherrie | With Food + Love says
Ohhhh these looks so yummy! Pinning for inspiration
XO SHERRIE
Coconut and Berries says
Thanks Sherrie. Glad they appeal!
Meredith @ Unexpectedly Magnificent says
Although I’ve tried to like polenta, it’s just one of those things my taste buds don’t enjoy. This would be perfect for me as crostini, though!
Coconut and Berries says
Have you tried baked polenta? I know a lot of people don’t like the texture of it when it’s just left mushy but it’s lovely when crisp on the outside. You have to season polenta well too as otherwise it’s very bland. That’s why most people love my pesto polenta triangles.
The Vegan 8 says
These look so pretty and gourmet Emma! I love the color of them and the whole look. They look so easy to just pop in your mouth, which would be great for entertaining people. The olive tapenade….oh my yum!!
Coconut and Berries says
“Gourmet”?! Ooh, I like that. I suppose they do like quite fancy, although they’re so simple to put together.
Jo says
Wow, those polenta squares look gorgeous! Keep having to remind myself its not sponge cake!!
Coconut and Berries says
Haha, maybe polenta bites for starters and sponge cake squares for dessert?!
Natalia says
OMG, this looks so lovely! Thanks for sharing, Emma!
Coconut and Berries says
Thanks Natalia. Little bites like these are fun to eat!
Deena Kakaya says
Quite a fan of polenta, your bites look very pretty too…will try these out x
Coconut and Berries says
Too many people have been served polenta badly prepared and have been put off. We need to show them it can be yummy!
Shonalika says
Wish I could take my book to the park and read as well but I’m so swamped with uni work. The sun is taunting me:( Anyway, these look wonderful, and sound very tasty indeed!
Coconut and Berries says
I have work to do too, believe me! Really need to be getting on with it…..
Caitlin says
i have a recipe i haven’t made in a million years (and never posted on the blog!) that was polenta with olives and cashew cheese. olives and polenta go so perfectly together. i must try your version.
Caitlin says
and OH YAY! i see you’re reading the happiness project! i hope you love it as much as i do.
Coconut and Berries says
I saw it on your blog and thought I’d read it but had it mixed up with a different book. Really enjoying it 😀
Coconut and Berries says
Sounds like a wonderful dish Caitlin. As polenta is so neutral it really works well with something big on flavour like olives.
Annie says
When I saw these on Facebook I couldn’t get over how adorable they were :-). Polenta and olive tapenade were pretty much made for each other, I think.
Coconut and Berries says
Glad you agree Annie
The Vegan Cookie Fairy says
I went to the park the other day and just lay in the grass by the river Forth reading To Kill A Mockingbird. A heavenly way to spend an hour or so
Coconut and Berries says
Heavenly indeed! “To Kill A Mockingbird” is an old favourite I need to revisit.
mochi says
They looks amazing, is good for my next party food, thanks for your sharing!
kayse says
These look absolutely wonderful! How adorable and delicious!
Gabby @ the veggie nook says
As I said on Instagram, these are simply gorgeous Emma. i would gladly sit in a park with you and read, chat and indulge in these
Coconut and Berries says
I would love that Gabby! One day I’ll come to Canada and we’ll have to meet 😀
Johanna GGG says
those little bites look lovely - I love polenta - haven’t had it for ages - this is such a lovely summer dish but I think I tend to have polenta more in winter so with cooler weather it is time for it - enjoy your summer evenings
Coconut and Berries says
I usually have polenta in the winter too. It is sort of stick-to-your-ribs type food isn’t it? That’s why I made these bite-size!
dishing up the dirt says
I just pinned most of your blog. Lovely food!! Can’t wait to make these polenta bites!
Coconut and Berries says
Aw, thank you! Love yours too. Found you through your articles on The Kitchn
Lenka says
hi Emma, these polenta squares look so yummy, they are definitely on the list of recipes to be made in the very near future! Thanks for sharing!
Coconut and Berries says
Super! Hope you like them when you make them
Hannah says
Seriously smart use of polenta! I can count the number of times I’ve made it on one hand, simply because it always seems so boring and gloopy to me… Embracing the fact that it sets up solidly is a much better idea than eating it like porridge, since it opens up so many more presentation possibilities. Of course I love everything with the salty, briny bite of olives and capers, so this is an easy win by me.
Ceara @ Ceara's Kitchen says
I love going to the local park to get some “me” time and also to study! And this polenta? Looks fabulous! I need to keep my eye out for this tapenade line because I can seriously eat olive tapenade by the spoonful! Pinned!
Coconut and Berries says
Glad to hear you’re also a tapenade lover! I know it can divide people but I love the stuff.
Jojo says
I’ve been really into polenta recently and these look super delicious.
Coconut and Berries says
I’m back on a polenta kick too. I like to sauté a square in coconut oil and serve it with maple syrup and banana for breakfast 😀
Joey says
I love tapenade and roasted tomatoes, but I’m not sure always convinced about polenta - clearly I need to revisit it though, as these look gorgeous!
Coconut and Berries says
Thanks Joey. I know not everyone loves polenta but when it’s in little bite-size pieces and baked up until a little crisp, I promise it’s different to the lumpy, claggy stuff you might be more familiar with…;)
Steve Lassoff says
These sound great! I shared them in a blog here: http://wedigfood.com/foodie-blog/vegan-party-foods I am building a community of vegans and would love for you to hop over and leave a recipe.
Annie says
So you would be happy to freeze these? I have my daughter’s 21st next weekend and I’m keen to make as much ahead as I can.
Annie
Coconut and Berries says
Hi Annie, I would recommend preparing the polenta bites in advance but not topping them. You can freeze the bites then defrost and pop in the oven to crisp up before topping them just before serving.
Happy birthday to your daughter! Hope the celebrations go well.
Cakespy says
I made these! They came out great. I am blogging about it tomorrow, crediting you of course!
Coconut and Berries says
Fabulous! Glad they were a hit. Thanks for sharing
Harry Wiltshire says
Emma thank you for your brilliant receipes. l’ve been looking for such receipes for many years. Do you have a receipe for hot cross buns?
Many thanks a new follower
H Wiltshire.