Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Polenta-Olive Tapenade Bites

Polenta-Olive Tapenade Bites

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!

Olives et Al "Love a Dukkah" Hamper

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:

Lightened-up Caponata

Tofu Agrodolce

Mediterranean Israeli Couscous Pilaf

Celeriac, Pear & Rocket Salad (with capers)

Polenta-Olive Tapenade Bites

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.

Polenta-Olive Tapenade Bites

 

Polenta-Olive Tapenade Bites
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Ingredients
  1. 1-1/2 C Quick-cooking polenta
  2. 4-1/2 C Vegetable broth
  3. 3/4 tsp Salt
  4. Pepper
  5. Olive oil
  6. Vegan olive tapenade
  7. Cherry tomatoes (slow-cooked or raw)
  8. Fresh parsley
Instructions
  1. Lightly grease a square brownie pan with olive oil.
  2. 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.
  3. 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.
  4. Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.
  5. Top each square with a heaped teaspoon of tapenade and half a cherry tomato (I slow-roasted mine for extra flavour)
  6. Sprinkle with parsley and black pepper to serve.
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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?

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Comments

  1. 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.

    • 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.

  4. 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!!

  8. 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!

  9. 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.

  10. 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.

  15. 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

  17. 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!

  18. 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.

  19. 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!

  21. 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!

    • 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…;)

  23. 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

    • 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.

  25. 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.

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