Vegan Polenta Bites With Black Olive Tapenade
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5.0
27 reviews
Excellent
Vegan Polenta Bites With Black Olive Tapenade
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If you need a quick vegan appetizer idea, these Polenta Bites will do the trick. Crispy polenta topped with a tangy Kalamata Olive-Caper spread create a mouthwatering appetizer that everyone will love.
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Ingredients
- 1 cup kalamata olives pitted
- 2 tablespoons capers rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped + a few leaves for garnish (optional)
- 1 cloves garlic
- 1 tube (17.6 oz) polenta cut into 16 slices
- 4 tablespoon avocado oil or olive oil
- ¾ c panko breadcrumbs
- 8 cherry tomatoes halved
Instructions
Make Kalamata olive tapenade
- In a bowl of a standing mixer, combine olives, capers, lemon juice, parsley, garlic and 1 tablespoons of avocado (or olive) oil. Pulse until everything is finely chopped.
Cut the polenta
- Unwrap the polenta and drain any excess water. Place it on a cutting board and using a sharp knife, thinly slice the polenta into 16 rounds.
- Dredge the polenta in breadcrumbs
- Place bread crumbs in a shallow bowl. In another bowl, add 1 tablespoon of avocado oil. Lightly brush each polenta slice with some oil and press both sides of polenta slice in bread crumbs.
Fry the polenta bites
- Heat 2 tablespoons of avocado oil in a medium skillet and over a medium-high heat. Add polenta and cook for 3-4 minutes on each side or until golden brown. Transfer the crispy polenta bites on a clean paper towel and cook the remaining polenta.
Serve
- Arrange polenta on a serving plate, top with a teaspoonful of tapenade, garnish with a tomato half and a parsley leaf. Serve immediately.
Notes
- Oil. You don't necessarily have to use avocado oil. Olive oil is also a great choice. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure.
- Breadcrumbs. For this recipe, Japanese Panko breadcrumbs work best. They have larger flakes than the regular breadcrumbs as well as a delicate texture. This helps them crisp up better. Plus, they absorb less oil. You can buy Panko in all grocery stores;
- Cutting the polenta. The thinner you slice the polenta, the more delicious and balanced your polenta bites will be.
- These vegan Polenta bites taste especially delicious when served warm. If you make them ahead of time, I recommend either keeping the fried polenta rounds in a warm oven or reheat for 10-20 seconds in a microwave. Top the rounds with the olive tapenade right before serving.
- Storing. I recommend storing tapenade separately from the polenta. Add the leftover tapenade in a jar, cover with a tablespoon of olive oil and store covered in a refrigerator for up to 2 weeks.
- Freezing. To do this - spoon the tapenade in the the freezer-friendly bags leaving a ½-inch headspace. Place in a freezer and store for up to 3 months.
- Thawing. Thaw the tapenade in a fridge or place a bag with a frozen tapenade in a bowl filled with cold water.
Nutrition Information
Show Details
Serving
1polenta round
Calories
96kcal
(5%)
Carbohydrates
11.4g
(4%)
Protein
1.8g
(4%)
Fat
5.1g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
220g
Potassium
152mg
(4%)
Fiber
1.5g
(6%)
Sugar
1.6g
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1polenta round | |
| Calories | 96kcal | 5% |
| Carbohydrates | 11.4g | 4% |
| Protein | 1.8g | 4% |
| Fat | 5.1g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 220g | 1294% |
| Potassium | 152mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 1.6g | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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