Polenta Olive Tapenade Bites Recipe 415

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POLENTA OLIVE TAPENADE BITES RECIPE - (4.1/5)



Polenta Olive Tapenade Bites Recipe - (4.1/5) image

Provided by Jarr315

Number Of Ingredients 8

1 1/2 cups quick-cooking polenta
4 1/2 cups vegetable broth
3/4 teaspoon salt
freshly ground black pepper to taste
olive oil to grease pan
vegan olive tapenade
cherry tomatoes, slow-cooked or raw
fresh parsley, chopped, to garnish

Steps:

  • 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. Sprinkle with parsley and black pepper to serve.

POLENTA PIZZA BITES



Polenta Pizza Bites image

After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 8 mini-pizzas

Number Of Ingredients 5

Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
1 teaspoon olive oil
1/2 cup low-fat jarred marinara sauce
1/2 cup shredded mozzarella cheese
Other toppings if desired (chopped veggies, chicken sausage, ham cubes)

Steps:

  • Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
  • Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

POLENTA BITES WITH CARAMELIZED MUSHROOMS



Polenta Bites with Caramelized Mushrooms image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield about 50 spoonfuls

Number Of Ingredients 16

3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, cut into quarters
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
  • Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
  • Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

KALAMATA OLIVE TAPENADE



Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 8

Number Of Ingredients 7

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

CRISPY POLENTA BITES WITH ARUGULA TAPENADE RECIPE - (3.9/5)



Crispy Polenta Bites with Arugula Tapenade Recipe - (3.9/5) image

Provided by mirelsonp

Number Of Ingredients 9

One 16-ounce log of prepared polenta, at room temperature
1/2 cup panko bread crumbs
3 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 cup finely chopped arugula
2 tablespoons chopped olives
Kosher salt
Ground black pepper
3 radishes, very thinly sliced

Steps:

  • 1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

POLENTA BRUSCHETTA WITH TAPENADE



Polenta bruschetta with tapenade image

Ideal for those on wheat-free or gluten-free diets

Provided by Good Food team

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 7

700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
140g instant polenta
2 tbsp chopped fresh basil
2 tbsp olive oil
9 tsp (about half a 190g jar) olive tapenade
9 SunBlush or semi-dried tomatoes , halved
100g mixed salad leaves

Steps:

  • Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
  • Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
  • Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium

POLENTA BITES WITH CARAMELIZED MUSHROOMS



Polenta Bites With Caramelized Mushrooms image

This needs to be served piping hot, have polenta and mushrooms ready to go; as guests arrive. Create a spoonful bite-size bits as needed. What a delicious indulgence! You will need a lot of extra spoons, so if you are serving this to guests - have them ready, as well. Found this on Napa Style web site. Update:10/09/2006 -- we had this the other night and served it on Chinese soup spoons and it worked out great!

Provided by Manami

Categories     Grains

Time 55m

Yield 50 spoonsful, 6-8 serving(s)

Number Of Ingredients 18

3 cups heavy cream
2 cups low sodium chicken broth or 2 cups vegetable broth
1 teaspoon gray salt
1/2 teaspoon fresh ground nutmeg
1 cup polenta
1 cup freshly grated parmesan cheese
freshly grated parmesan cheese, garnish (optional)
3 tablespoons extra virgin olive oil
1/2 lb cremini mushrooms or 1/2 lb button mushroom, cut into quarters
finely ground salt
freshly ground coarse black pepper
2 tablespoons unsalted margarine or 2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons minced shallots
1 teaspoon chopped fresh thyme leave
2 tablespoons fresh squeezed lemon juice
3/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cooking the Polenta:.
  • In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
  • Add polents gradually, whisking constantly.
  • When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
  • Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
  • Add Parmesan and stir.
  • Keep warm over low heat, stirring occasionally.
  • If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
  • To Prepare Mushrooms:.
  • In medium skillet over high heat, heat olive oil.
  • When oil is hot, sprinkle in mushrooms in a single layer.
  • DO NOT STIR THEM!
  • Let them sizzle until they have caramelized on the bottom, 2 minutes.
  • When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
  • Continue to cook with out stirring for 5 minutes.
  • Season again, with salt & pepper to taste.
  • Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
  • Continue to cook until garlic turns brown.
  • DO NOT BURN THE GARLIC!
  • Add the thyme and cook for 10 seconds.
  • Add lemon juice and wine.
  • Cook until the mushrooms are glazed with the sauce.
  • Add parsley then stir and remove from heat.
  • Place 1 tablespoon of warm polenta onto a spoon.
  • Place 1/2 teaspoon of mushroom mixture on the polenta.
  • Garnish with a sprinkle of Parmesan.
  • Serve at once.

Nutrition Facts : Calories 718.4, Fat 61.2, SaturatedFat 34.1, Cholesterol 190.3, Sodium 815, Carbohydrate 26.4, Fiber 1.9, Sugar 2.8, Protein 13.8

MINI POLENTA PIZZA BITES



Mini polenta pizza bites image

Get little ones to help out making these gluten-free pizza bites. They're ideal for a kid's party where some children may be coeliac, or have a gluten intolerance

Provided by Juliet Sear

Categories     Afternoon tea, Lunch, Snack, Supper

Time 1h

Yield MAKES 24

Number Of Ingredients 7

2 vegetable stock pots or cubes
500g instant polenta
olive oil , for drizzling, plus extra for the tray
250g pizza sauce
200g vegan cheese , finely chopped
1 tsp dried oregano
optional toppings (for example, chopped pepper, sweetcorn, olives or mushrooms)

Steps:

  • Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
  • Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
  • Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
  • Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.

Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium

BAKED POLENTA SQUARES WITH MEDITERRANEAN TOPPINGS



Baked Polenta Squares with Mediterranean Toppings image

Just one example of how leftover polenta can be put to use, these garnished squares are an easy, casual snack or hors d'oeuvre. When baked, the pieces develop a crisp surface but retain their creamy center. For more detailed instructions, see our how-to.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into bite-size squares
Extra-virgin olive oil
Spanish piquillo peppers, or other roasted red peppers, cut into thin strips
Pitted Nicoise olives
Olive tapenade
Fresh ricotta cheese
Fresh herbs such as marjoram, oregano, or basil, leaves torn

Steps:

  • Preheat oven to 375 degrees. Place polenta about 1/2 inch apart on an oiled baking sheet, and bake, flipping halfway through, until crisp, about 45 minutes total. Let cool 5 to 10 minutes. Top as desired. Serve warm.

CRISPY POLENTA SQUARES



Crispy Polenta Squares image

These crispy squares can also be lightly fried for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

1/2 recipe Creamy Polenta with Goat Cheese
Extra-virgin olive oil
1 pint grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon freshly chopped thyme

Steps:

  • Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
  • Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
  • Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
  • Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.

BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES



Baked Polenta with Sicilian Peperonata and Olives image

Categories     Olive     Onion     Tomato     Bake     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 9

Nonstick olive oil spray
6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll
3 tablespoons olive oil
1/2 cup chopped red onion
4 large plum tomatoes, chopped
1 tablespoon red wine vinegar
1 7- to 7.25-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
  • Arrange polenta on plates. Spoon sauce over and serve.

GORGONZOLA POLENTA BITES



Gorgonzola Polenta Bites image

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

Steps:

  • In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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