Vegan Polenta Bites With Black Olive Tapenade
User Reviews
5
Vegan Polenta Bites With Black Olive Tapenade
Description
This recipe features polenta cut into thin rounds, lightly brushed with oil, and coated on both sides with panko breadcrumbs to achieve a crisp crust when pan-fried. The polenta’s creamy interior contrasts with the crunchy exterior. A black olive tapenade made by pulsing kalamata olives, capers, lemon juice, garlic, parsley, and some avocado or olive oil creates a salty, lemony topping that adds moisture and flavor.
Serving the polenta bites topped with a spoonful of tapenade and garnished with halved cherry tomatoes and parsley leaves adds freshness and color. The balance of textures and the briny tapenade make these suitable appetizers or snacks.
The recipe notes suggest that avocado oil is preferred for cooking due to its health benefits, but olive oil works well too. Using Japanese panko breadcrumbs enhances crispiness while absorbing less oil. Polenta slices should be thin to maintain good flavor balance. The tapenade keeps well refrigerated for up to two weeks if stored with olive oil on top. For freezing, it should be portioned in freezer-safe bags and thawed in the refrigerator or in cold water.
Ingredients
- 1 cup kalamata olives pitted
- 2 tablespoons capers rinsed
- 1 tablespoon lemon juice
- 2 tablespoons parsley chopped + a few leaves for garnish (optional, fresh
- 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 tomato 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
- Use avocado or olive oil for cooking; avocado oil offers heart-healthy fats but olive oil is also suitable.
- Japanese panko breadcrumbs create a crispier, lighter coating due to their larger flakes and texture.
- Slice polenta thinly for better flavor balance and crispness in the bites.
- Serve the polenta bites warm, topping with tapenade just before serving for best texture.
- Store tapenade separately in the refrigerator covered with olive oil for up to two weeks.
- Freeze tapenade in portioned freezer bags with headspace; thaw in refrigerator or cold water before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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