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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
2014-04-23 14:24:22
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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.
Coconut and Berries http://www.coconutandberries.com/

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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April 23, 2014 —

← Kiwi & Mint Smoothie Banana-Almond-Oat Bars →

Comments

  1. janae @ bring joy says

    April 23, 2014 at 9:26 pm

    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

      April 24, 2014 at 11:45 am

      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.

  2. Sherrie | With Food + Love says

    April 23, 2014 at 9:32 pm

    Ohhhh these looks so yummy! Pinning for inspiration :)

    XO SHERRIE

    • Coconut and Berries says

      April 24, 2014 at 11:46 am

      Thanks Sherrie. Glad they appeal!

  3. Meredith @ Unexpectedly Magnificent says

    April 24, 2014 at 12:13 am

    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

      April 24, 2014 at 12:30 pm

      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. The Vegan 8 says

    April 24, 2014 at 6:06 am

    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

      April 24, 2014 at 12:31 pm

      “Gourmet”?! Ooh, I like that. I suppose they do like quite fancy, although they’re so simple to put together.

  5. Jo says

    April 24, 2014 at 8:05 am

    Wow, those polenta squares look gorgeous! Keep having to remind myself its not sponge cake!! :-)

    • Coconut and Berries says

      April 24, 2014 at 12:31 pm

      Haha, maybe polenta bites for starters and sponge cake squares for dessert?!

  6. Natalia says

    April 24, 2014 at 8:35 am

    OMG, this looks so lovely! Thanks for sharing, Emma!

    • Coconut and Berries says

      April 24, 2014 at 12:32 pm

      Thanks Natalia. Little bites like these are fun to eat!

  7. Deena Kakaya says

    April 24, 2014 at 9:00 am

    Quite a fan of polenta, your bites look very pretty too…will try these out x

    • Coconut and Berries says

      April 24, 2014 at 5:00 pm

      Too many people have been served polenta badly prepared and have been put off. We need to show them it can be yummy!

  8. Shonalika says

    April 24, 2014 at 9:35 am

    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

      April 24, 2014 at 5:03 pm

      I have work to do too, believe me! Really need to be getting on with it…..

  9. Caitlin says

    April 24, 2014 at 2:19 pm

    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

      April 24, 2014 at 2:20 pm

      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

        April 24, 2014 at 5:01 pm

        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

      April 24, 2014 at 5:02 pm

      Sounds like a wonderful dish Caitlin. As polenta is so neutral it really works well with something big on flavour like olives.

  10. Annie says

    April 24, 2014 at 4:11 pm

    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

      April 24, 2014 at 5:04 pm

      Glad you agree Annie :)

  11. The Vegan Cookie Fairy says

    April 24, 2014 at 4:20 pm

    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

      April 24, 2014 at 5:05 pm

      Heavenly indeed! “To Kill A Mockingbird” is an old favourite I need to revisit.

  12. mochi says

    April 24, 2014 at 6:39 pm

    They looks amazing, is good for my next party food, thanks for your sharing!

  13. kayse says

    April 24, 2014 at 9:29 pm

    These look absolutely wonderful! How adorable and delicious!

  14. Gabby @ the veggie nook says

    April 25, 2014 at 1:10 am

    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

      April 26, 2014 at 9:16 am

      I would love that Gabby! One day I’ll come to Canada and we’ll have to meet 😀

  15. Johanna GGG says

    April 25, 2014 at 1:57 am

    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

      April 25, 2014 at 7:22 pm

      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!

  16. dishing up the dirt says

    April 25, 2014 at 1:39 pm

    I just pinned most of your blog. Lovely food!! Can’t wait to make these polenta bites!

    • Coconut and Berries says

      April 25, 2014 at 6:47 pm

      Aw, thank you! Love yours too. Found you through your articles on The Kitchn :)

  17. Lenka says

    April 25, 2014 at 6:46 pm

    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

      April 25, 2014 at 6:48 pm

      Super! Hope you like them when you make them :)

  18. Hannah says

    April 27, 2014 at 1:00 am

    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. Ceara @ Ceara's Kitchen says

    April 27, 2014 at 1:21 pm

    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

      April 28, 2014 at 3:02 pm

      Glad to hear you’re also a tapenade lover! I know it can divide people but I love the stuff.

  20. Jojo says

    April 28, 2014 at 2:05 pm

    I’ve been really into polenta recently and these look super delicious.

    • Coconut and Berries says

      April 29, 2014 at 9:56 pm

      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 😀

  21. Joey says

    April 29, 2014 at 12:07 pm

    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

      April 29, 2014 at 9:51 pm

      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…;)

  22. Steve Lassoff says

    January 27, 2015 at 6:22 pm

    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.

  23. Annie says

    April 6, 2015 at 1:05 am

    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

      April 6, 2015 at 9:42 am

      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.

  24. Cakespy says

    August 16, 2015 at 11:02 pm

    I made these! They came out great. I am blogging about it tomorrow, crediting you of course!

    • Coconut and Berries says

      December 31, 2015 at 11:14 am

      Fabulous! Glad they were a hit. Thanks for sharing :)

  25. Harry Wiltshire says

    March 31, 2017 at 9:24 pm

    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.

Trackbacks

  1. 101 Small Plate Ideas to Make at Home | Dish-y.com says:
    February 11, 2015 at 8:27 pm

    […] 63. Polenta Olive Tapenade Bites  […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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